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Rhubarb and Ginger Crumble

Rhubarb and Ginger Crumble

700g (1 lb 9 oz) rhubarb

2 tbsp stem ginger

3 tbsp ginger syrup

2 tbsp sugar

Crumble Topping:

225g (8 oz) plain flour

175g (6 oz) butter

175g (6 oz) Demerara sugar

A classic combination of flavours. Crumble is loved by everyone. The quantities in the recipe are for a single dish, however it is rather cute to divide between individual ramekins, cook them for about 20-25 minutes though.

Serves 4

Place the rhubarb, chopped stem ginger and ginger syrup into an ovenproof dish; sprinkle with the sugar. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and spice. Place on top of the fruit.

2-oven AGA
Place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 35-40 minutes until the fruit is cooked.

3 and 4-oven AGA
Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream

Conventional cooking
Bake at 180ºF (350ºF), fan oven 160ºC, Gas Mark 4 for 35-40 minutes.


If you like this recipe, you may also like Steamed Banana Pudding drizzled in Butterscotch Sauce

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