Apple and Rhubarb Crumble Jar with Honey Yoghurt

clock 20 minutes + 35 minutes bowl Serves 4


  • 4 stalks of rhubarb, washed, cut into 5cm pieces
  • 2 tsp orange zest, finely grated
  • 1/3 cup caster sugar
  • 4 granny smith apples, peeled, cored and sliced
  • 1 tsp vanilla bean paste
  • 1 cup Greek yoghurt
  • 1 Tbsp honey
  • Crumble mixture
  • 50g butter, chopped
  • 1/2 cup plain flour, sifted
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup shredded coconut
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt flakes
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. To make the crumble, place the butter and flour into a large bowl. Using clean fingertips, rub the butter into the flour until it resembles fine bread crumbs. Add the remaining ingredients and stir to combine. Spread the mixture onto a large lined oven tray and bake, stirring occasionally to break up any lumps, for 20–25 minutes or until golden and crunchy. Set aside to cool.

  • 3. Meanwhile, place the rhubarb in a large bowl and sprinkle with the orange zest and half of the caster sugar. Stir to coat, then spread out onto a lined oven tray. Roast the rhubarb for 15–20 minutes, or until soft.

  • 4. Place the apples, remaining sugar, vanilla and water into a medium-sized saucepan over a medium heat. Cook the apples for 10–12 minutes or until apples are tender, stirring occasionally. Set aside to cool.

  • 5. In a small bowl, mix yoghurt and honey until combined.

  • 6. To serve, layer the apple, honey-yoghurt, and rhubarb into serving jars. Sprinkle the crumble mixture over the top and finish with a few pieces of rhubarb.


  • • Energy 2010Kj • Protein 7g • Total Fat 21g • Saturated Fat 14g • Carbohydrates 63g • Sugars 48g • Sodium 233mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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