Rhubarb Apple Ginger Crumble
Prep: 20 Minutes
Cook: 20 Minutes
Servings: 6
A delicious flavour combination, this rhubarb apple ginger crumble is simple to make and has a pleasant kick from the gentle zing of ginger. A generous bowlful with some custard and ice-cream is the perfect winter comfort food.
Tasting notes: CSR Rapadura Sugar has a deep natural caramel aroma which enhances the spicy ginger and nut flavours in this crumble. The CSR Raw Sugar is added to provide a subtle softer caramel back-note and distinctive crunch to the dish.
Ingredients
Method
- Preheat oven to 190°C.
- In a small shallow roasting pan add the rhubarb in a single layer, with the juice of one orange, and bake in the preheated oven for 10-15 mins or until just tender. Remove from the oven and reduce heat to 170°C.
- In a medium-sized pan on a medium heat, add the chopped apple and juice from the remaining 2 oranges. Cover stirring occasionally, for 10-12 mins or until just tender. Remove from the heat.
- Add the roast rhubarb and juices to the apple. Sweeten to taste with CSR Raw Caster Sugar, taking care not to break up the rhubarb too much.
- Using a plastic bag or a clean fine tea towel, roughly crush the biscuits with a rolling pin. Transfer to a medium bowl and add almond meal, melted butter, CSR Rapadura Sugar and CSR Raw Sugar, slivered almonds and salt. Stir to combine.
- Transfer the fruit to a deep pie dish and top with the ginger almond crumble mixture. and bake for 15-20 mins until the crumble is golden.
- Serve warm with thick cream or ice cream.
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