GINGER AND RHUBARB CRUMBLE

Serves 4

Prep 15 min Cook 40 min

500g rhubarb, washed, trimmed and cut into chunks

1 tbsp (15ml) lemon juice

1/ 3 cup (80ml) castor sugar

2 apples, peeled, cored and chopped

2 tbsp (30ml) glacé ginger, finely chopped

½ cup (125ml) flour

½ tsp (3ml) ground ginger

90g butter, cubed

1/ 3 cup (80ml) brown sugar

custard, to serve

1 Preheat the oven to 200°C. Lightly grease 4 ramekins.

2 Place the rhubarb, lemon juice and castor sugar in a medium saucepan. Stir over low heat until the sugar has dissolved. Increase the heat, cover and simmer for 5 minutes or until just tender. Stir in the apple and ginger and share the mixture between the ramekins.

3 Combine the flour, ground ginger and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the sugar. Sprinkle the topping over the fruit and bake for 30-35 minutes or until golden. Serve with custard.

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