Rhubard and Stem Ginger Crumble serve with a warm custard

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KITCHEN KIT:
An ovenproof dish and a bowl

Ingredients Serves 4:

For the Crumble Filling:
1.  450g sticks of rhubarb, sliced into approx. 5 inch in length
2.  2 tbsp water
3.  1 tbsp Armagnac
4.  6 tbsp caster sugar
5.  1 tsp all spice powder
6.  2 tbsp glace ginger

For the Crumble:
7.  90g unsalted butter, softened
8.  90g demerara sugar
9.  150g plain flour
10. 10g chopped hazelnuts

 

For the Crumble Filling:
1.  Preheat the oven to 180°C. On an ovenproof dish place your sliced rhubarb, sprinkle with water, Armagnac and caster sugar. Roast in the oven for 15 minutes.
2.  Remove from the oven and mix the glace ginger and all spice powder into the rhubarb.

For the Crumble:
3.  On a bowl, rub the butter into the flour and sugar, until they resemble breadcrumbs. Sprinkle over the rhubarb, followed by the chopped hazelnuts. Bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown.

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4.  Remove from the oven and set aside to cool for 5 minutes before serving.

 

Serve with a nice warm custard.

 

 

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