Rhubarb Apple Crumble

Clean rhubarb and slice about 1.5 cm or 0.6 inch thick. Peel apples, remove the core and chop into chunks.

Preheat oven to 200ºC or 390ºF.

Melt butter in a pan and saute rhubarb and apples for a couple of minutes. Add cinnamon and honey and continue cooking until all the liquid has evaporated; it won’t take long. The apple chunks will remain more or less whole, while the rhubarb will almost disintegrate and form a kind of sauce for the apples. Taste and adjust with a little bit more honey, if necessary. Don’t make it too sweet, remember that the crumble is sweet and you will serve this with more sweet stuff. Pour mixture in a medium casserole form.

For the crumble:
Toast almond slivers 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 start to get golden and fragrant.

Place flour and cubed butter in a bowl. Rub with your fingers until crumbly. Add sugar and about 2/3 of the almonds and mix together. Distribute crumble evenly over the rhubarb-apple mixture in the casserole form. Sprinkle with remaining almond slivers and bake for about 20 minutes or until crumble is golden brown.

Serve hot, warm or cold with custard or vanilla sauce or vanilla ice cream. The vanilla ice cream is particularly good when the crumble is still hot or warm.