A summery, comforting dessert with tangy rhubarb, sweet apricots and a crunchy, buttery topping. Perfect for week night desserts and family gatherings, as it's so easy to put together!
Ingredients
For the filling:
375g Rhubarb, in 3/4" slices
270g Apricots, halved
1 tbsp lime juice (about 1/2 a lime)
75g sugar
1 tbsp cornflour (cornstarch)
1/2 tsp vanilla extract
For the topping:
120g flour
120g rolled oats
50g white sugar
160g brown sugar
200g unsalted butter, cold and cubed
Pinch of salt
Pinch of cinnamon
Zest of 1 lime
Instructions
Preheat the oven to 175C/350F.
Mix all the filling ingredients in a large bowl until combined. Pour into a 8" round baking dish. Set aside.
Put all the topping ingredients in a bowl and roughly mix together. Use your fingers or a fork to rub/cut the butter into the mixture until all combined, your mixture will resemble wet, clumping sand when ready.
Spread the topping on top of the filling. Bake for 45-60mins, until the topping is golden brown and the filling is bubbling.
Serve warm with a scoop of strawberry ice cream
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/rhubarb-apricot-crumble/