Rhubarb and Apple crumble

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Recipe's preparation

Crumble

Place oven onto 180 degrees
2. Grease a pie dish with butter, place to the side
3. Weigh in all the following ingredients into the mixing bowl. 100 grams of rolled oats, 90 grams of brown sugar, 45 grams of wholemeal flour, 1 tea spoon of ground cinnamon and 80 grams of unsalted butter.
4. Then mix all ingredients together 12 seconds speed 4
5. Using the spatula scrape the sides down of the mixing bowl placing the crumble into another bowl, place it to the side
6. Clean and dry mixing bowl

Pie filling

1. Top and tail 6 stalks of rhubarb, then cut into thirds
2. Place rhubarb into the mixing bowl, chop 10 seconds speed 9
3. Using your spatula scrape out the rhubarb into the tray of the veroma
4. Then weigh in 500 grams of water into the mixing bowl
5. Peel and core 6 red apples then slice , place them into the base of the veroma
6. Place the lid onto the mixing bowl, then the base of the veroma, then the tray and then the lid
7. Steam the apples and rhubarb for 12 minutes, veroma, speed 3
8. Place steamed fruit and 40 grams of rice malt syrup, then 2 teaspoons of lemon juice and 1 teaspoon of lemon peel into the mixing bowl
9. Stir 5 seconds, reverse mode, speed 2

Assembling the pie

1. Once the apple and rhubarb are steamed, cooked through, and the rice malt syrup, lemon juice and lemon peel is added then place them into the pie dish
2. Sprinkle the crumble ontop of the rhubarb and apple
3. Place the Rhubarb and apple cruble into 180 degrees oven and bake for 12 minutes or until golden brown
4. Rest on cooling rack for 10 minutes before serving with ice cream and cream if you like.