This is my take on my mother's apple and rhubarb crumble. By adding toasted coconut and oats before pureeing it not only thickens the puree but you also manage to maintain the subtle nuttiness and tropical richness that the crumble topping provides while being safe to eat. The end result is a rich and decadent desert that can be enjoyed hot or cold.
Serves 4
Ingredients: Crumble
• 4 granny smith apples.
• 400g rhubarb (2 sticks).
• 160g raw sugar.
• 40g rolled oats.
• 40g desiccated coconut.
Ingredients: Custard
• 200ml double cream
• 700ml whole milk
• 4 large egg yolks
• 3 tbsp cornflour
• 100g caster sugar
• 1 tsp vanilla extract
Steps: Crumble
• Roughly chop rhubarb and add to a small saucepan with raw sugar cover with a sealed lid and cook on a low heat until sugar dissolves and rhubarb is tender.
• Peel and core apples, dice and add to the rhubarb jam.
• Stir through and cook on a low heat with a sealed lid until the apple is tender and can be easily pierced with the back of a butter knife.
• In a separate pan on a medium heat, toast oats and coconut then add to apple rhubarb mix and stir through.
• Then puree in a good processor and pass through a fine sieve.
Steps: Custard
• Put the cream and milk into a large pan and gently bring to just below boiling point.
• Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla.
• Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it.
• .Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form.
Layer the crumble and custard on top of each other in a glass. Can be enjoyed hot or cold.