Apple-and-rhubarb peanut butter crumble

Apple-and-rhubarb peanut butter crumble

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  • 8
  • Medium
  • 45 minutes
  • 35 minutes
  • Woolworths DMZ Concerto White 2016


  • For the peanut butter sweet pastry:
  • 125 g butter
  • 300 g smooth peanut butter
  • 125 g caster sugar
  • 3 free-range egg yolks
  • 375 g flour
  • For the apple-and-rhubarb compote:
  • 5 apples
  • 10 stalks rhubarb
  • 300 g sugar
  • 2 cups water
  • For the apple filling:
  • 5 Granny Smith apples, peeled and sliced
  • 1 t cinnamon
  • 150 g sugar
  • For the butterscotch sauce:
  • 1⁄4 cup water
  • 250 g sugar
  • 1⁄2 lemon, juiced
  • 1 cup cream
  • 20 g unsalted butter

Cooking Instructions

To make the peanut butter sweet pastry, cream the butter, peanut butter and caster sugar. Slowly add the egg yolks to the butter mixture. Work the flour into the butter mixture.

To make the apple-and-rhubarb compote, peel and dice the apples and rhubarb into 2 x 2 cm cubes. Place all the ingredients into a saucepan and boil until the apples and rhubarb are soft. Remove from the heat and pass through a sieve twice. Set aside.

To make the apple filling, blitz the cinnamon and sugar in a food processor until it becomes a fine dust. Dust the apples with the cinnamon dust and allow to steep.

To make the butterscotch sauce, mix the water and sugar, place in a saucepan over a medium heat and bring to a simmer. Once simmering, add the lemon juice and mix. Allow the sugar to dissolve and start to caramelise. The colour should be an eggshell brown. Once caramelised, remove from the heat and slowly add the cream and butter while mixing. Set aside and allow to cool.

Preheat the oven to 200°C. Line a 28 x 12 cm rectangular tart mould with half the peanut butter sweet pastry and bake for 6 minutes.

Line the inside of the pastry with some of the apple-and-rhubarb compote and layer with the cinnamon sliced apples, lightly brushing the apple-and-rhubarb compote between each layer.

Place the remaining sweet pastry mixture on a baking tray lined with wax paper and bake at 200°C for 15 minutes, or until golden brown.

Crumble the baked pastry over the tart and bake at a 160°C for 15 minutes.

To serve, place small dollops of the remaining apple-and-rhubarb compote around each plate. Serve with ice cream and the butterscotch sauce. Garnish with rose geranium leaves.

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James Diack Recipe by: James Diack
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