Rhubarb season is upon us and one of my favourite things to do with it (aside from dip in in sugar and crunch away) is make a crumble. Crumbles are probably the easiest and tastiest desserts to make and are delicious with custard and ice cream as well as on their own. This recipe was a bit of an experiment but judging by the rate at which it was eaten it was quite a success so I thought I would share it with you guys.
For the crumble
- 100g finely chopped almonds
- 100g cold butter or margarine
- 150g wholemeal flour
- 50g granulated sugar
- 75g brown Sugar
- 1 tsp of ground cinnamon
- 200g fresh rhubarb
- 1 tsp freshly grated ginger (can be more if you want a little extra spice)
- 2 tbsps brown sugar
- 1 can of ginger beer
♥ Preheat the over to 180°c
♥ Cut the rhubarb into 1" - 2" chunks then place into a saucepan with the sugar and ginger beer and simmer until tender.
♥ Once the rhubarb is tender drain the excess juice off then place the rhubarb into a baking dish and mix in the grated ginger.
♥ Mix all the ingredients for the crumble together until it resembles breadcrumbs, you can do this by hand or by using a food blender by using short pulses.
♥ Put the crumble mix on top of your rhubarb base and place into the over to cook for 15 - 20 minutes.
♥ Remove from the over, serve and enjoy!
Eat & Stay Healthy