Raspberry and rhubarb ginger nut crumble
Raspberry and rhubarb ginger nut crumble recipe
INGREDIENTS
2 medium (300g) apples, peeled, cored, chopped
500g rhubarb, trimmed, chopped
½ cup (110g) vanilla sugar
500g frozen mixed berries
12 (180g) ginger nut biscuits, crushed finely
¾ cup (110g) self-raising flour
1/3 cup (75g) vanilla sugar, extra
1 teaspoon ground ginger
1 teaspoon ground cinnamon
100g unsalted butter, chopped
¼ cup (25g) walnuts, chopped
1 teaspoon ground cinnamon, extra
METHOD
Preheat oven to 180°C/160°C fan-forced.
Place the apples, rhubarb and vanilla sugar in a medium saucepan; cook, covered, over low heat for about 10 minutes or until soft. Stir in berries.
Spoon fruit mixture into a 2-litre (8-cup) ovenproof dish. Place dish on an oven tray.
Combine the crushed biscuits, flour, ¼ cup of the extra vanilla sugar and spices in a medium bowl; rub in the butter, then stir in the walnuts.
Top fruit mixture with flour mixture, then sprinkle over the combined remaining extra vanilla sugar and the extra cinnamon.
Bake for about 25 minutes or until browned. Serve with custard and vanilla ice-cream, if desired.
Suitable to freeze. Fruit suitable to microwave.
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