Rhubarb and Apple dish


red stripe

Poppy Paine’s recipe.

This topping can be used with any fruit, and is excellent.

Using one and a half pounds of stewed apple and rhubarb mixture, place the stewed fruit into a generous litre (1-3/4 pint) heatproof dish.
Cream 50g (2 oz) butter with 50g (2 oz) caster sugar until light and fluffy. Add a beaten egg, and fold in 75g (3 0z) self-raising flour.
Wet your hands; roll the mixture into 2.5 (1 inch) balls and coat in crushed cornflakes.
Place the balls on top of the fruit and bake in an oven pre-heated to 200 degrees C gas mark 6 for approx 20 mins, or until golden brown on top. Enjoy with cream or custard.
Hints: I found that this topping does better if left at room temperature; it tends to get hard when refrigerated.
The topping is wonderful on just about any fruit.

or doubled and a few extras…..
Apple & Rhubarb Cobbler

19 oz can of Rhubarb
1 1/2 lbs. cooking apples, peeled and cored
4 oz caster sugar
1 oz stem ginger
4 oz. butter
1/2 tsp. vanilla
1 egg yolk
5 oz self raising flour
crushed corn flakes
deep ovenproof or pudding bowl. (About one quart size.)

Preheat oven to 375*
Drain the rhubarb and measure off 5 oz of the syrup.
Thickly slice the apples into saucepan and sprinkle over one ounce of the sugar and the 5 oz. of the syrup. Bring to a boil and simmer gently until tender, (about 20 mins) combine fruits and ginger. Pour into deep dish or pudding bowl.
Cream butter and the remaining sugar together until soft and fluffy, beat in vanilla, and add egg yolk.
Gradually stir in flour and mix to a smooth dough. Wet hands and divide mixture into 24 small balls. Roll them in the crushed corn flakes. Arrange over fruit, (best if they cover up the fruit completely)
Bake at 375* until golden brown, serve with ice cream or custard sauce.