Rhubarb and apple flapjack crumble

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. First, make the topping. Using your fingertips, rub together the butter, flour, oats and sugar in a large bowl until you have a rough crumble mix. Set this aside.
2. Chop the rhubarb into 3cm lengths and put in a large bowl. Peel, core and chop the apples into 3cm chunks, then add these to the rhubarb. Quickly mix through the lemon juice and the sugar.
3. Put a saucepan over a medium heat and melt the 15g butter. Add the fruit to the pan and cook gently for 5 minutes, stirring occasionally.
4. Transfer the fruit to a 3 litre baking dish, then tumble the crumble mixture on top: don’t pack it down. Put the dish on the middle rack of the oven and bake for 40 minutes or until the crumble is golden on top and the fruit is soft and bubbling underneath.
5. Serve warm from the oven with cold cream or generous scoops of vanilla ice cream.