Bramley Apple and Rhubarb Crumble
The Plough and Anchor - Kingswood, Buckinghamshire

Ingredients

Crumble
300g plain flour – rub together leaving slightly lumpy
150g butter
250g demerara sugar
1tsp mixed spice
100g rolled oats

Fruit
2 Bramley apples peeled and diced
1200g butter
10g grated fresh ginger
1 vanilla bean
½ juice of a lemon

Slow cook all the fruit ingredients until apples break down and become gluey.
Add 1kg rhubarb, trimmed and cut into 2 inch pieces. Cook rhubarb in apple mix for 3-4 minutes (it should be crunch)
Pour mix into crumble tray and add topping making sure not to press down crumble topping, this will leaving crumble light and biscuity.