Bowls of healthy goodness – followed by crumble
Elevate this classic dish to delicious new heights by adding ginger, orange, toffee or spiced plum
RHUBARB, GINGER AND ORANGE CRUMBLE
500g (1lb 2oz) rhubarb, cut into 2.5cm (1in) pieces
2 oranges, segmented
1-2 large pieces of stem ginger in syrup from a jar, finely chopped
2tbsp soft brown sugar
450ml (16fl oz) fresh custard (see below) plus extra to serve
For the crumble
100g (3½oz) self-raising flour
100g (3½oz) butter, cubed
50g (1¾oz) caster sugar
1tbsp grated orange zest
50g (1¾oz) roughly chopped hazelnuts, toasted
Preheat the oven to 180°C/fan 160°C/gas 4. Butter 4 x 400ml (14fl oz) ramekins or ovenproof dishes and divide the rhubarb and orange segments between them. Then to each ramekin add a quarter of the chopped ginger, 1tsp of the syrup from the jar, half a tablespoon of the soft brown sugar and around 110ml (3¾fl oz) of the fresh custard. Set aside.
Place the self-raising flour and butter in a bowl and rub together until it resembles breadcrumbs. Stir in the caster sugar, orange zest and chopped, toasted hazelnuts, and sprinkle over the rhubarb mixture. Place the ramekins on a baking tray and bake for 15-20 minutes, until they’re bubbling and golden. Serve with more custard.