Rhubarb & Apple crumble

Serves 4

  • 200g rhubarb stalks, trimmed, chopped
  • 2 eating apples, peeled, cored, cut into eighths
  •  75g  caster sugar
  •  115g plain flour
  •  1 teaspoon ground ginger
  • 75g butter, chilled, chopped
  •  35g rolled oats
  •  75g brown sugar
  • Preheat oven to 170c
  • Combine rhubarb, apple, caster sugar and 2 tablespoons cold water in a lightly greased dish. Cover with foil. Bake for 15 minutes or until fruit is starting to soften.
  • Meanwhile, add flours and ground ginger into a food processor bowl. Add butter into flour mixture and pulse until mixture resembles breadcrumbs. Add in oats and brown sugar and pulse quickly to combine (but not obliterate oats)
  • Remove and discard foil from fruit. Sprinkle with crumble mixture. Bake for a further 20 to 25 minutes or until crumble is golden. Serve with custard or a good quality vanilla ice cream.