Rhubarb and Ginger Crumble

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

For the  base

• 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

* please note that these measurement are approx. as I tend not to weigh when I bake so feel free to add more or less of something if you need to.

♥ 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

Cate

xoxo