Bowls of healthy good­ness – fol­lowed by crum­ble

El­e­vate this clas­sic dish to de­li­cious new heights by adding ginger, orange, tof­fee or spiced plum

The Irish Mail on Sunday - TV Week - - FRONT PAGE -

RHUBARB, GINGER AND ORANGE CRUM­BLE

Serves 4

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.

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