Rhubarb and ginger crumble
Dean Edwards has a feel-good pud to warm us up on a cold day - his delicious fruity crumble, best served with a scoop of vanilla ice cream.
Serves 6
Ingredients
300g rhubarb, cut into inch long pieces300g braeburn apples peeled, cored and cut into inch pieces30g unsalted butter100g golden caster sugar1 small piece of stem ginger, chopped finely1 tsp stem ginger syrup½ tsp ground cinnamon50g raisins50ml whiskey (optional)
For the crumble
150g plain flour100g unsalted butter100g crushed hazelnuts90g golden caster sugar
Method
If using the whiskey place the raisins in a small bowl then pour in the whiskey and leave to soak for at least 30 minutes
Add the butter to a pan, then the rhubarb, apples, sugar and cinnamon and cook gently for around 10 minutes or until softened. Add the raisins and any remaining whiskey. Transfer into a buttered baking dish.
Meanwhile add the softened butter and flour to a bowl, rub together until the mix resembles breadcrumbs, add the sugar and mix well. Top the rhubarb and apples with the crumble then sprinkle over the nuts.
Bake in a preheated oven set at 200C / gas mark 6 for 20-25 minutes or until golden. Leave to cool for 5 minutes before serving with a scoop of vanilla ice cream.