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Strawberry and Rhubarb Ginger Nut Crumble

  • 15 MIN
  • Gluten-Free, Healthy, Vegetarian

INGREDIENTS

  • 750g Rhubarb
  • 110g caster sugar
  • 150g strawberries/raspberries
  • 1tsp grated fresh ginger
CRUMBLE
  • 180g ginger nut biscuits
  • 100g SR flour
  • 50g butter
  • 50g caster sugar
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. nutmeg
  • 2-3 tbsp. light brown sugar
  • 25g chopped walnuts/ hazelnuts

METHOD

SERVES FOUR PEOPLE

  • Pre heat oven180c
  • Wash and chop the rhubarb and place in a roasting tin, add 2-3 tbsp. caster sugar and place in oven for 15 minutes
  • Allow to cool and add strawberries to rhubarb when cool
  • Place fruit in a pyrex dish
MAKE CRUMBLE
  • Crush biscuits in food processor
  • Add flour and butter and buzz for a few minutes
  • Add caster sugar, spices and mix well
  • Scatter over the rhubarb and add walnuts and brown sugar
  • Bake for 40 minutes at 180C
  • Test with a skewer to check if cooked enough

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