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Strawberry, rhubarb and ginger crumble
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in a cozy winter dessert of strawberry, rhubarb, and ginger crumble topped with creamy vanilla ice cream.
Ingredients:
  • 10g butter
  • 4 rhubarb stalks, trimmed, coarsely chopped
  • 55g caster sugar
  • 125ml orange juice
  • 500g strawberries, hulled, halved
  • 75g self-raising flour
  • 35g plain flour
  • 2.50 gm ground ginger
  • 80g butter, extra, chilled, chopped
  • 110g brown sugar
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease four 1-cup (250ml) ovenproof dishes.
  • In a medium frying pan over medium heat, melt the butter. Saute the rhubarb for 2 minutes, then stir in the caster sugar and orange juice. Continue cooking for 5 minutes until rhubarb is tender. Remove from heat and gently mix in the strawberries. Set aside 2 tablespoons of the cooking juice. Distribute the rhubarb mixture evenly among the prepared dishes.
  • Combine the flour and ginger in a large bowl, then stir thoroughly. Use your fingertips to blend the extra butter into the mixture until it resembles fine breadcrumbs. Mix in the brown sugar. Sprinkle the brown sugar mixture over the rhubarb in the dishes. Bake for 20-25 minutes until the crumble is golden. Serve topped with ice cream and drizzle with reserved pan juice, if desired.

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