Serves:6
Preparation time:10 minutes
Cooking time:45 minutes
Ingredients:
Apple and Rhubarb Mixture:
- 4 large green apples, peeled, cored and diced 3cm chunks
- 1 bunch rhubarb (6-7 Stems) trimmed, cut into 3cm pieces
- ¼ cup freshly squeezed orange juice
- 3 tablespoons caster sugar
- 2 teaspoons vanilla extract or paste
Crumble Topping:
- 1 packet Chang's Original Fried Noodles or Chang's Gluten Free Fried Noodles for a gluten-free option.
- 1 cup quinoa flakes
- 1 cup desiccated coconut
- ½ cup brown sugar
- 1 teaspoon ground ginger
- 140g salted butter, melted
Method:
- Preheat oven to 180C fan
- Combine the apples, rhubarb, caster sugar, orange juice and vanilla in the oven dish and bake for 20 minutes.
- In the meantime combine and mix well the ingredients for the crumble topping.
- Sprinkle the crumble topping over the apple and rhubarb and bake for a further 25 minutes.
- Allow sitting for 5 minutes, then serve with a dollop of cream, ice cream, custard, or vanilla yogurt.
