Apple and Rhubarb Crumble

Step 1: Preheat the oven to 200°C/375°F (180°C fan).

Step 2: Wash the rhubarb stems, trim off the dirty ends, and cut them into even 4 cm pieces. Discard the leaves. Place the rhubarb, apples, sugar, and orange zest in a large mixing bowl and toss well. Spread the filling evenly in a 30 x 20 cm baking dish (12 x 8 inches).

Tip: If you do not have a dish this size, use one slightly smaller rather than larger so the filling does not spread too thinly.

Step 3: Put the topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated. Use a cutting motion or smear the mixture up the side of the bowl as needed. The mixture will be sandy.

Step 4: Grab handfuls of the crumble and squeeze them in your fist to press them into lumps. Break the lumps into clumps and scatter them over the filling.

Tip: Clumping the sandy topping helps keep it from falling between the rhubarb pieces.

Step 5: Bake for 35 minutes, or until the rhubarb is soft and the crumble is golden brown.

Tip: Thicker, firmer rhubarb may need longer; check it by poking a piece with a knife.

Step 6: Remove the dish from the oven and let it rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard.