It has been snowing here in Oxford, so a crumble and custard is definitely called for! I discovered this
lovely recipe from Tom Parker-Bowles, and it is a winning combo. I added a spoonful of flour to the fruit, as the rhubarb makes a lot of sauce, which the flour thickened nicely. I used Calvados, which is apple brandy, after all, and just a tablespoon of it over the fruit has filled the flat with the most incredible smell as it cooks. Perfect.
Mmmmmmmmmmm - can't beat a good apple or rhubarb crumble. Funny how I have never thought of adding the two together though! Looks lush.
ReplyDeleteMmmmm...looks delish!
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It is a very nice combo! Can't think why I haven't done it before
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