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Apple and rhubarb with ginger crumble
Apple and rhubarb with ginger crumble
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your fruit crumble with zesty gingernut biscuits and sweet crystallized ginger for a unique twist!
Ingredients:
  • 500g rhubarb, ends trimmed, washed, cut into 2cm pieces
  • 4 red apples, peeled, cored, cut into 2cm pieces
  • 60ml (1/4 cup) water
  • 100g (1/2 cup) caster sugar
  • 1 x 250g pkt gingernut biscuits, coarsely broken
  • 60g (1/4 cup) finely chopped crystallised ginger
  • 50g butter, melted
  • 32.00 gm brown sugar
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 180°C. In a large saucepan over medium heat, combine the rhubarb, apple, and water. Bring to a gentle simmer, then lower the heat and cook for 10 minutes, stirring occasionally, until the rhubarb softens.
  • Stir the caster sugar in the pan until it dissolves, then pour the rhubarb mixture into a 1.5L (6-cup) ovenproof dish.
  • Mix the biscuit, ginger, butter, and brown sugar in a medium bowl.
  • Evenly scatter the biscuit mixture over the rhubarb. Bake until the crumble is golden and the rhubarb is bubbling. Serve warm with a scoop of ice cream.

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