Rhubarb, Apple & Ginger Crumble

Ingredients

450g rhubarb, trimmed and washed 
1 x cooking apple ¼ and chopped (roughly)
1 orange zest and juice 
120g plain flour 
95g unsalted butter, cold cut into cubes
1 ½ tsp ginger
125g golden caster sugar 

(1 x Falcon Enamel pie dish 24cm)

Serves 2 (generous helpings)

Preheat oven to 180’C

Method
For the crumble, sieve the flour into a food processor, add the cold butter and blitz. Stir in 1 ½ tsp ginger and 75g caster sugar. Set aside. Cut the rhubarb into 2.5cm pieces and place in an enamel tray and add the chopped apple, sugar, orange zest and juice. Mix together, sprinkle over the crumble topping.

Bake for 30-40 minutes until the rhubarb is tender and top is golden brown. Serve with pouring cream.

Cook’s note- Delicious served with custard, clotted cream or ice cream. I also love my crumble topping oaty, just add 25g of oats to the crumble mix.