Hi °C | Lo °C 
A lovely warm dish with rhubard, apple and custard
Ingredients
Crumble
• 25g Almonds
• 25g Walnuts
• 30g Melted Avonmore butter
• 50g sugar
• 35g flour
Filling
• 2 Red Apples
• 10g Sugar
• 2tbls Water
• Pinch Cinnamon
• 2 Rhubarb Sticks
• 30g Sugar
Method
Firstly Chop or blend the nuts in a small food processor and add the rest of the crumble Ingredients. Pour the mix onto a tray and bake at 200c for 5 minutes turning occasionally.
Peel and chop the apple and place in a small pot with 10g sugar and 1tbls water cover and cook for until soft then mash to a chunky consistency.
Finely slice the Rhubarb add to a saucepan with the sugar and cook the same as the apple. Spoon the apple mixture into the bottom of each serving dish, making a well in the centre for the rhubarb compote.
Liberally sprinkle the crumble over the top and add a large spoon of Avonmore custard.
Courtesy of www.cookwithavonmore.ie
