Rhubarb Crumble with Ginger Recipe

Rhubarb Crumble With Ginger Recipe

Ingredients

• 1 bunch (about 7 stems) rhubarb, ends trimmed, washed, cut into 1-2cm lengths
• 2 tablespoons white sugar
• 1 tablespoon finely chopped glace ginger
• vanilla ice-cream, to serve

BISCUIT CRUMBLE TOPPING

• 115g (3/4 cup) plain flour
• 100g chilled butter, chopped
• 100g (1/2 cup, firmly packed) brown sugar
• 100g unibic anzac biscuits, coarsely chopped

Method

1. Preheat the oven to 180c/160c fan forced
2. Remove the leaves from the rhubarb and discard
3. Wash the stems and trim the ends
4. Cut stems into 1 -2cm lengths to ensure the rhubarb cooks evenly
5. To make the filling, place the rhubarb, sugar and glace’ ginger in a large bowl
6. Use a wooden spoon to stir until well combined and the rhubarb is evenly coated in the sugar, as this will sweeten it
7. For topping, place flour in a bowl
8. Use your fingertips to rub in butter until mixture resembles coarse crumbs (don’t use your palms as the butter can melt and make the topping cakey)
9. Stir in sugar and biscuit
10. Divide filling among six 250ml (1 cup) ovenproof dishes
11. If you don’t have individual dishes, use one 1 5l (6 cup) ovenproof dish
12. Leave enough room at the top of each dish for the crumble topping
13. Spoon, or use your hands to sprinkle, the topping over the rhubarb mixture
14. Make sure the topping is evenly distributed and goes right to the edges to ensure your crumble has a crisp, golden crust
15. Bake the crumble for 30-35 minutes or until the topping is golden and rhubarb is tender
16. Serve with ice-cream

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