Rhubarb and Apple Flapjack Crumble

|A perfect dessert for everything we love about rhubarb apples flapjacks and crumbles.|apple rhubarb|500g rhubarb500g cooking apples1 tbsp lemon juice3-5 tbsp soft light brown sugar depending on how sweet you like it15g butterVanilla ice cream or single cream to serveFor the crumble topping:200g cold butter cut into small pieces150g plain flour150g jumbo oat flakes175g soft light brown sugar|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.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.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.Transfer the fruit to a 3 litre baking dish then tumble the crumble mixture on top: dont 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.Serve warm from the oven with cold cream or generous scoops of vanilla ice cream.|10.00 minutes|8|Delicious Magazine