Apple, rhubarb and white chocolate crumble
Share this delicious dessert with friends and whānau, it’s always a winner! Accompany with whipped cream or plain yoghurt.

Ingredients
Method
Ingredients
- 500g rhubarb, trimmed and cut into 2cm pieces
- 3 apples, diced
- 1 packet (85g) raspberry or strawberry jelly crystals
- ½ cup flour
- ¼ cup brown sugar
- ½ cup rolled oats
- ¼ cup desiccated coconut
- 75g cold butter, cut into cubes
- ½ cup white chocolate bits
Method
- In a large saucepan, combine rhubarb, apples and a quarter cup of water over medium-high heat. Cook for 5-10 minutes or until tender. Stir in jelly crystals, then transfer to a large baking dish.
- Preheat your oven to 180°C.
- To make the crumble mixture, place the flour, brown sugar, rolled oats and coconut in a large bowl. Rub in the butter to form a crumble. Stir through white chocolate bits.
- Sprinkle the crumble evenly over the fruit. Place in the oven to bake for 20 minutes.
- Serve warm.
Tips:
- Speed up the prep time by making the crumble in a food processor instead of by hand. Process to form crumbs, then stir in the chocolate bits.
- Make individual portions of crumble by dividing the fruit mixture and crumble into small ramekins.