Recipe courtesy of Belvoir


  • 4 stalks of Rhubarb about 400g, trimmed and chopped
  • 500g Bramley apples peeled, cored and chopped
  • 3tbsp Caster sugar
  • 50ml Belvoir Rhubarb & Apple Pressé

For the crumble

  • 200g Plain flour
  • 100g Butter cold, cut into cubes
  • 125g Demerera sugar
  • 25g Porridge oats
  • 2tbsp Flaked almonds


  • STEP 1

    Preheat the oven to gas 6/200 degrees.

  • STEP 2

    Place the rhubarb, apples, sugar and Belvoir rhubarb & apple pressé in a large saucepan. Bring to the boil, then turn the heat down, cover and allow to cool down for 15 minutes (try not to stir too much as this will break up the fruit).

  • STEP 3

    Meanwhile, make the crumble: place the flour and sugar in a bowl, then add in the cold butter. Using just the tips of your fingers, rub the chunks of butter into the flour/sugar mixture until it resembles breadcrumbs, then stir in the porridge oats.

  • STEP 4

    Spoon the fruit into the bottom of a pie dish then top with the crumble. Sprinkle with the flaked almonds and bake for about 30 minutes. Serve with double cream or custard. Don’t forget to save some for breakfast too!