Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you’d prefer
Prep:15 mins
Serves 4-6
450g rhubarb, cut into 3cm slices350g apples (Bramley or Granny Smith work well), peeled and cut into 3cm chunks1 vanilla pod, split open or 1 tsp vanilla paste or extract 120g golden caster sugarice cream or custard, to serve
STEP 1Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins. STEP 2Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.
