rhubarb and ginger crumble
We made wonderful rhubarb ginger crumble. It was healthy with coconut sugar and delicious with ginger.
Basic ingredients for rhubarb and ginger crumble
- 75g unsalted butter
- 80g coconut or brown sugar
- 1 vanilla pod, scraped out 2 apples, in syrup, chopped
- 200g flour
- 100g cold butter
- 85g caster sugar/coconut Sugar cut into cubes
- 85g Jumbo rolled oatmeal
- 85g caster sugar/coconut
How to make rhubarb and ginger crumble
- Bake at 160F/gas 4. Make the crumble topping. Add butter and flour to create a breadcrumb-like texture. Combine the oats, sugar, and mix.
- Spread the mixture onto a baking sheet and bake for 15 minutes, until it becomes lightly golden and crispy. In a large saucepan, melt the butter. Stir in the coconut sugar, and vanilla seeds and stir.
- Stir in the rhubarb, ginger, and apple. Cook for 5 minutes over medium heat until the apples are slightly broken down. Allow it to cool down slightly. Place the filling in a baking dish.
- Sprinkle the crumble topping on top. After this, Bake in the oven for about 10-15 minutes. Enjoy warm with custard or clotted cream.