Apple, Rhubarb and Lupin Crumble

Apple, Rhubarb and Lupin Crumble

Ingredients

• 8 Granny Smith Apples
• 17.5 oz (4 cups) rhubarb
• 1 cup sugar
• 2 cups white wine vinegar
• 1 cup white wine
• 1 orange, zest and juice
• 2 cinnamon quills
• 1 tbsp rose water syrup
• 1 small piece of ginger, finely grated

For The Crumble

• 1 ½ cups Carrington Farms Ground Lupin Bean
• ¾ cup shredded coconut
• ¾ cup coconut sugar
• ½ cup almond flour
• ½ cup chopped pistachios
• 1 tsp ground cinnamon
• 1 cup Carrington Farms Coconut Cooking Oil

Directions

1. Peel, core and quarter the apples. Cut rhubarb into 2inch pieces.
2. Select a saucepan or sauté pan large enough to hold each fruit in a single layer. Place sugar, white wine vinegar, wine, orange zest and juice, cinnamon quills, rose water and ginger in the pan and bring to the boil, making sure sugar has dissolved.
3. Reduce the heat.
4. Add the rhubarb in a single layer on medium heat until slightly softened but still firm (about 5 minutes).
5. Remove the rhubarb with a slotted spoon and set aside, in a single layer, to cool.
6. Add apples to liquor and poach on a medium heat until just softened (about 5 minutes)
7. Remove with a slotted spoon and set aside, in a single layer, to cool.
8. Leave the liquid on the stove and reduce to about half its volume.
9. Select a baking dish (12x8), large enough to allow fruit to be place in an (almost) single layer. Add the apple and then place the rhubarb chunks evenly around the dish. Pour the reduced poaching liquor over the fruit. This step can be done the day before, covered with food wrap and refrigerated.
10. For the Crumble: Combine all ingredients.
11. Preheat oven to 350° F.
12. Scatter the crumble on top and bake for 30-40 minutes.
13. When crumble is golden, remove from the oven and serve.

Enjoy!