Rhubarb, Apple and Double Ginger Crumble Recipe

Ingredients :

4 oz plain flour

2 oz ginger biscuits, crushed or ground in a food processor

1 oz porridge oats

3.5 oz unsalted butter, plus extra for dressing

3 tbsp light muscovado sugar

1lb rhubarb, chopped

2 tbsp chopped preserved stem ginger, plus 2 tbsp syrup from jar

2 oz caster sugar

12 oz dessert apples, peeled, cored and sliced

1. Sift the flour into a bowl and stir in the ground ginger biscuits and oats.
2. Rub in the butter until the mixture resembles breadcrumbs, then stir in the muscovado sugar.
3. Place the rhubarb in a saucepan with the chopped ginger, ginger syrup, caster sugar and water.
4. Heat gently, cover and simmer for 10 minutes.
5. Place the sliced apples in a greased pie dish.
6. Add the rhubarb mixture and sprinkle over the crumble topping.
7. Place in a preheated oven, 375F, Gas Mark 5, topping is golden.
8. Serve hot

Serves 8

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