Rhubarb, Apple & Double Ginger Crumble
Serves 8
Preparation time: 20 minutes
Cooking time: 50 minutes
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125 g (4 oz) plain flour
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50 g (2 oz) ginger biscuits, crushed or
ground in a food processor
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25 g (1 oz) porridge oats
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100 g (31/2 oz) unsalted butter or
vegetarian margarine, plus extra for greasing
-
3 tablespoons light muscovado sugar
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500 g (1 lb) rhubarb, chopped
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2 tablespoons chopped preserved stem
ginger, plus 2 tablespoons ginger syrup from jar
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50 g (2 oz) caster sugar
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4 tablespoons water
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375 g (12 oz) dessert apples, peeled,
cored and sliced
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Sift the flour into a bowl and stir in
the biscuits and oats. Rub in the butter or margarine until the mixture
resembles breadcrumbs, then stir in the muscovado sugar.
-
Place the rhubarb in a saucepan with the
ginger, ginger syrup, caster sugar and water. Heat gently, cover and
simmer for 10 minutes.
-
Grease a pie dish and place the J sliced
apples in it. Add the rhubarb mixture and sprinkle over the crumble
topping. Place in a preheated oven, 190C (375F) Gas Mark 5, for 40
minutes until the filling is bubbling and the topping golden. Serve
hot.
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