4large stalkstrimmed rhubarb(1lb, cut into 2cm pieces)
3granny smith apples (peeled, cored and diced)
Zest of ½ orange
FOR THE CRUMBLE
Combine the flour, sugar, rice flour, cinnamon and butter in a small bowl and press together with your fingertips until the butter is well dispersed and only small pieces are left (It should be a bit like wet sand).
Mix through the oats and nuts making sure to use light fingers to keep the dough crumbly. Place in the fridge until required.
FOR THE FILLING
Preheat the oven to 350°F and have a pie dish ready.
Combine rhubarb, apples, sugar, zest and water in small saucepan over low-medium heat. Cook, stirring for 7-8 minutes or until fruit is slightly softened.
Mix the cornstarch with a tablespoon of the juice from the saucepan until smooth, then tip it into the fruit and mix well.
Tip the fruit mixture into the pie dish and scatter the crumble over the top.
Bake for around 30-35 minutes or until the top looks golden and crunchy.
Serve with cream or ice cream.
RECIPE TIP: When making the crumble mixture, you can use your fingers or a pastry cutter. If using your fingers, make sure to do this with a light touch and break up any larger clumps.RECIPE TIP: Where weights are provided, it's best to weigh your ingredients. If you don't have kitchen scales, spoon the ingredients into the suggested cup measure and level off with a knife. Never scoop with the cup measure.