Rhubarb and Ginger Crumble
This has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.
Crumble Filling
- 200g rhubarb
- 100g granulated sugar
- 25g butter
- 3 tablespoons maple syrup
Cut rhubarb into cubes and cook gently in a saucepan with the sugar, butter and maple syrup for 10 minutes. Divide between 4 ramekin dishes
Crumble Topping
- 50g plain flour
- 25g butter
- 25g brown sugar
- 25g pistachio nuts, toasted and chopped
- pinch ground ginger
Pre-heat over to 200C/ 400F/ Gas 6
Mix the flour, butter, sugar and pistachios and ginger in a food processor. Pour on top of the rhubarb and bake in a hot oven for 20 minutes.
Serve warm with freshly whipped cream or ice cream.
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