Desserts Recipes - Rhubarb, Apple and Double Ginger Crumble Recipe

Ingredients

Serves 8

• 125 g/4 oz plain flour

• 50 g/2 oz ginger biscuits, crushed or ground in a food     processor

• 25 g/1 oz porridge oats

• 100 g/3 1/2 oz unsalted butter, plus extra for greasing

• 3 tablespoons light muscovado sugar

• 500 g/1 lb rhubarb, chopped

• 2 tablespoons chopped preserved stem ginger, plus 2 tablespoons syrup from jar

• 50 g/2 oz caster sugar

• 4 tablespoons water

• 375 g/12 oz dessert apples, peeled, cored and sliced

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Method:

1. Sift the flour into a bowl and stir in the ground ginger biscuits and oats. Rub in the butter until the mixture resembles breadcrumbs, then stir in the muscovado sugar.

2. Place the rhubarb in a saucepan with the chopped ginger, ginger syrup. caster sugar and water. Heat gently, cover and simmer for 10 minutes.

3. Place the sliced apples in a greased pie dish. Add the rhubarb mixture and sprinkle over the crumble topping.

4. Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 40 minutes until the filling is bubbling and the topping is golden. Serve hot.