Rhubarb & apple crumble with walnut topping…

On Friday afternoon I saw this tweet for help from FoodCycle Cambridge

We’ve 2 slots free on our cooking rota for tomorrow, no experience needed, 9.30am-12.30 at the Centre@StPauls. Get in touch if interested!

and bearing in mind what a great time I’d had last time (blogged here) I jumped at the chance to help out! After team introductions we were shown the booty of surplus food that had been collected and the menu was revealed…

Last time I had been too scared to volunteer to be on dessert duty because, although I love baking, I was nervous about scaling it up to the size needed to feed 30 odd hungry people! However, this time I decided to face my fears head on! We were in real luck with the donation of (surplus/waste) food, we had a huge pile of rhubarb…

some cooking apples and some oat and raisin cereal bars so decided to, with the aid of a few staple ingredients like butter and flour, make 2 giant trays of rhubarb and apple crumble based on this recipe on the Good Food website.

We sliced the rhubarb into approximate 4cm sections and cooked it in a saucepan on the hob with some sugar for about 15 minutes…

By which time it was really juicy…

We sliced the cooking apples and mixed them in. We didn’t pre-cook them in the hope that once the crumble had been baked in the oven they would still retain a bit of bite instead of turning to mush.

To make the topping we rubbed the butter into plain flour until our hands ached but it had the texture of breadcrumbs! Then we added the sugar (dark brown and granulated), some ground almonds, chopped walnuts for added crunch and the broken up donated cereal bars…

We poured this over the trays of fruits and popped them into the oven to bake…

The kitchen was a hive of activity as the team created the rest of the meal…

We used the rest of our time to get on with our side dessert of raspberry and orange fruit salad, which was made purely from donated food…

It was simply the segmented sections and juice from 5 oranges, a few punnets of ripe raspberries and some chopped fresh mint. The result was deliciously refreshing and the perfect, juicy accompaniment to the crumble. 

The frittata looked and smelled amazing especially once it was topped with gorgeous, bubbling melted cheese…

and was served up with new potatoes, roasted red peppers and tomatoes and green beans sautéed with garlic…

I watched the crumbles like a hawk but despite the slight unpredictability of the ovens, they turned out beautifully golden brown and bubbling around the edges…

They were slightly top heavy, which suited me perfectly as a complete crumble topping fiend 🙂

But without further ado, here’s the finished article, my rhubarb and apple crumble with walnut topping served with raspberry, orange and mint salad…

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