A tangy twist to the classic Rhubarb and Apple Crumble recipe, the addition of ginger makes this dish even more warming - just perfect for a cosy night in.
Super simple and utterly yummy. Surely it's time to try this at home?
For the crumble
100g S/R Flour
100g unsalted butter
100g castor sugar
100g oat flakes
For the filling
4 Rhubarb sticks, wash trimmed and diced
2 Bramley apples washed peeled and diced
100g ginger marmalade
50g castor sugar
50g unsalted butter
Sieve the flour and rub in the 100g of butter until a breadcrumb texture is formed, add the 100g castor sugar and 100g of oat flakes.
Now place all the filling ingredients in to a thick bottom pan and heat gently until the rhubarb just about starts to fall (break down)
Place the filling into your individual earthenware dishes and top with the crumble mixture.
Bake in the oven at 180°C until golden brown and serve hot with custard