This simple crumble is a great way to use excess rhubarb or apples. The topping is spiced with ground ginger, but you can leave it out.
Ingredients
- 450g rhubarb, cut into 3cm slices
- 350g Apples (Bramley, Granny Smith, or other varieties work well), peeled. Cut into 3cm pieces.
- Split open one vanilla pod or use 1 tsp of vanilla extract or paste.
- Golden caster sugar 120g
- Serve ice cream, custard, or both.
The topping
- 200g plain flour
- 1 tsp ground ginger (optional)
- Chop 100g Cold Salted Butter.
- Light brown sugar 70g
Method
- STEP 1
- Turn the oven up to 200C/180C Fan/gas 6. Combine the rhubarb with the apples, vanilla, and sugar in an ovenproof dish. Roast for 10 minutes.
- STEP 2
- Combine the flour with any ginger you may have in a large dish. Rub the butter in with your fingers to produce a breadcrumb texture. Sugar is added by stirring. Sprinkle crumble topping on the fruit. Cook 30-35 minutes or until the topping is light golden brown. Serve with custard or ice cream.