Rhubarb, apricot and cream cheese crumble
Crumble needn't be a winter pud, when you team it with seasonal rhubarb and apricot. Try John Whaite's recipe to impress your family this summer.
Get John's recipe for apricot tartlets
Serves: 2 to share
Ingredients
Rhubarb layer200g rhubarb, very finely sliced200g caster sugar
Apricot layer200g apricots, stones removed and very finely sliced180g caster sugar
Cream cheese layer150g full fat cream cheese40g icing sugarzest of ½ orange
Crumble topping50g plain flour50g butter50g light muscovado sugar
Equipment
0.5ltr Kilner jar
Method
Place the rhubarb and sugar in a pan with a drop of water and cook down over medium-high until very soft and the rhubarb breaks down – about 5 minutes. Allow to cool.
Repeat with the apricots. Allow to cool.
For the cream cheese layer, simply whisk together the ingredients until smooth
For the crumble, rub together the flour and butter until sandy, then stir through the sugar
To assemble, place the rhubarb filling into the jar. Top with the cream cheese mixture, and then top that with the apricot filling. Sprinkle a generous portion of the crumble over it, then place under a grill until golden brown.