Name: Ginger and rhubarb crumble
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 1 bunch rhubarb, trimmed and cut into 3 cm pieces; 21.00 gm lemon juice; 70.95 gm caster sugar; 2 Granny Smith apples, peeled, cored and sliced; 20.00 ml finely chopped glace ginger; 165.00 ml plain flour; 1.25 gm ground ginger; 90g butter, cubed; 82.50 gm raw sugar; Yoghurt, to serve

Ginger and rhubarb crumble

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Indulge in cozy fruit crumbles this winter for a sweet and comforting treat.

Ingredients:

1 bunch rhubarb, trimmed and cut into 3 cm pieces
21.00 gm lemon juice
70.95 gm caster sugar
2 Granny Smith apples, peeled, cored and sliced
20.00 ml finely chopped glace ginger
165.00 ml plain flour
1.25 gm ground ginger
90g butter, cubed
82.50 gm raw sugar
Yoghurt, to serve

Instructions:

Preheat oven to 200°C. Lightly grease a 4 cup ovenproof dish. In a medium saucepan, combine rhubarb, lemon juice, and caster sugar. Stir over low heat until sugar dissolves.
Turn up the heat and simmer covered for 5 minutes until the ingredients are just tender. Add the apple and ginger, then transfer everything to the prepared dish.
Combine flour, ground ginger, and butter in a food processor until mixture resembles fine breadcrumbs. Mix in raw sugar.
Sprinkle the mixture over the fruit and bake until golden brown, for about 30-35 minutes. Serve alongside a generous dollop of yogurt.

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