Apple and rhubarb with ginger crumble

Name: Apple and rhubarb with ginger crumble
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500g rhubarb, ends trimmed, washed, cut into 2cm pieces; 4 red apples, peeled, cored, cut into 2cm pieces; 60ml (1/4 cup) water; 100g (1/2 cup) caster sugar; 1 x 250g pkt gingernut biscuits, coarsely broken; 60g (1/4 cup) finely chopped crystallised ginger; 50g butter, melted; 2 tablespoons brown sugar; Vanilla ice-cream, to serve

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 6

Cost: $2.70 /serving

Author : Kathy Knudsen

pescatarian vegetarian autumn

Ingredients

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500 grams rhubarb, ends trimmed, washed, cut into 2cm pieces4 red apples, peeled, cored, cut into 2cm pieces60 milliliters (1/4 cup) water100 grams (1/2 cup) caster sugar1 x 250 grams pkt gingernut biscuits, coarsely broken60 grams (1/4 cup) finely chopped crystallised ginger50 grams butter, melted2 tablespoons brown sugarVanilla ice-cream, to serve

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Instructions

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Step 1

Preheat oven to 180°C. Combine the rhubarb, apple and water in a large saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until the rhubarb softens.

Step 2

Add the caster sugar to the pan and stir until the sugar dissolves. Pour the rhubarb mixture into a 1.5L (6-cup) capacity ovenproof dish.

Step 3

Combine the biscuit, ginger, butter and brown sugar in a medium bowl.

Step 4

Sprinkle the biscuit mixture over the rhubarb. Bake in oven for 10 minutes or until the crumble is crisp and the rhubarb mixture bubbles. Serve immediately with ice-cream.