Rhubarb and gin­ger crum­ble

SERVES 4 PREP AND COOK TIME 1 HOUR

The Australian Women's Weekly - - Family Favourites -

15g un­salted but­ter

600g rhubarb, cut into 5cm lengths

½ cup (100g) light brown sugar

2cm piece fresh gin­ger, peeled and grated dou­ble cream or vanilla ice cream, to serve

FOR THE CRUM­BLE TOP­PING

1 cups (200g) plain flour

100g cold un­salted but­ter, diced pinch of ground gin­ger

¼ cup (50g) de­mer­ara sugar

1 Pre­heat the oven to 180°C (160°C fan-forced).

2 Melt the but­ter in a medium saucepan; add the rhubarb, sugar and grated gin­ger and cook un­til soft – about 5 min­utes. Put into a shal­low 1.2-litre (5-cup) oven­proof dish.

3 FOR THE CRUM­BLE TOP­PING Put the flour, but­ter and ground gin­ger into a bowl; rub the but­ter into the flour un­til it re­sem­bles coarse bread­crumbs. Stir in half the sugar. Spread crum­ble over the fruit and scat­ter with re­main­ing sugar.

4 Bake for 45 min­utes, or un­til the top is crisp and golden.

5 Serve with cream or vanilla ice-cream.

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