All Simple Vegetable Recipes

Rhubarb, Apple & Double Ginger Crumble

Rhubarb, Apple & Double Ginger Crumble


Serves 8
Preparation time: 20 minutes
Cooking time: 50 minutes

  • 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 (31/2 oz) unsalted butter or vegetarian margarine, plus extra for greasing

  • 3 tablespoons light muscovado sugar

  • 500 g (1 lb) rhubarb, chopped

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

  • 50 g (2 oz) caster sugar

  • 4 tablespoons water

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

  1. 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.

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

  3. 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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