Rhubarb Apple Crumble

Make the filling:

1. Prepare ingredients: Discard the rhubarb’s leaves; they are poisonous. Clean the rhubarb and chop it into slices about 0.5 inch/ 1.5 cm thick. Core and chop the apples into cubes. 12.5 oz/ 350 g rhubarb + 1 lb/ 450 g apples
2. Preheat the oven to 400°F/ 200°C.
3. Sauté: Melt the butter in a pan and sauté the rhubarb and the apples for 2 minutes. Add cinnamon and sugar (or honey) and continue cooking until all the liquid has evaporated; 2-3 minutes. The apples will remain more or less whole, while the rhubarb will almost disintegrate and form a kind of sauce for the apples.1 tablespoon butter + 1 teaspoon cinnamon + 2 tablespoon sugar or honey
4. Taste and adjust the flavor with a little bit more sugar or honey, if necessary. Pour the mixture into the baking dish.

Make the crumble:

1. Toast the almonds in a small pan without adding any fat. Keep an eye on them and shake the pan regularly. Transfer to a plate as soon as they get golden and fragrant. ½ cup/ 50 g chopped/slivered almonds
2. Crumble: Place the flour and the chopped butter into a bowl. Rub with your fingers until you obtain crumbs. Add the sugar and about ⅔ of the almonds and mix.1 ¼ cup flour + 1 stick/ 115 g butter + 3 tablespoon granulated sugar + ⅔ of the almonds
3. Distribute the crumble evenly over the rhubarb-apple mixture in the baking dish. Sprinkle with the remaining almonds.
4. Bake for about 25-30 minutes or until the crumble is golden brown.
5. Serve hot, warm, or at room temperature with custard or vanilla sauce, or vanilla ice cream.