Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
50 Mins
Total Time:
1 Hr
This recipe takes rhubarb crumble to a new level, with stem ginger and oats and crumbled ginger biscuits added to the topping for extra crunch. The perfect warming dessert for a chilly evening!
Ingredients
Adjust Servings
-
For the rhubarb
- For the crumble topping
- To serve
Instructions
- Preheat the oven to 200°C/180°C Fan/Gas mark 6.
- Heat a pan and melt the butter, add the rhubarb, apple, sugar and ginger, cook for 5 minutes or until soft. Place into a ovenproof dish and set aside.
- For the crumble topping, lightly rub together the butter, flour, ginger and salt, then stir in the crushed biscuits, oats and three-quarters of the sugar. Keep the topping fairly chunky and crumbly.
- Scatter over the rhubarb and finish with a sprinkling of the reserved sugar on top. Place on a baking tray and cook for 40 to 50 minutes until the topping is crisp and golden and the fruity juices are bubbling around the edges.
- Leave to cool for 5 minutes and serve with cream, ice-cream or custard. Enjoy!