Rhubarb and Apple Crisp
This is a great dish to make if you're interested in something easy, refreshing and utterly delicious, and if you also want to cook with what's in season. Rhubarb is a very interesting fruit which really should be used more, and it's perfect for crisps and tarts. Here we have used apple to go with the rhubarb – mostly because we didn't have enough rhubarb on hand to make a whole dish, however the apple does provide a nice addition that compliments the rhubarb well. 
1 pie dish or tart pan
For the filling:
- 3-4 stalks of rhubarb, (peeled if the stalks are tough) cut in fine pieces
- 2 apples, cored and cut in pieces
- ½ cup sugar
- 2 tablespoons corn starch
- the juice of ½ lemon
For the crisp:
- 1 ½ cup flour
- 125 g butter, cut in small cubes + some extra to shave over
- ½ cup of sugar
Method:
In a bowl, combine rhubarb, apples, sugar, corn starch and lemon. Place in a pie dish, tart pan or other oven safe pan. In a separate bowl,combine flower, butter and sugar and combine with your hands until you have a clumpy mass. Don't over do it. Place the flour, sugar, butter mixture on top of the rhubarb apple mix. With a thin knife or a cheese slicer, slice some butter and place on top. Cook in a 400 degree oven for about 20-30 minutes or until it's golden brown.
Serve when warm with vanilla ice cream or some vanilla sauce.
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