Rhubarb and Ginger Crumble
HOME | AGA LIVING | RECIPES
- 700g (1 lb 9 oz) rhubarb
- 2 tbsp stem ginger
- 3 tbsp ginger syrup
- 2 tbsp sugar
Crumble Topping:
- 225g (8 oz) plain flour
- 175g (6 oz) butter
- 175g (6 oz) Demerara sugar
Method
Place the rhubarb, chopped stem ginger and ginger syrup into an ovenproof dish; sprinkle with the sugar. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and spice. Place on top of the fruit.
2-oven AGA
Place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 35-40 minutes until the fruit is cooked.
3 and 4-oven AGA
Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream
Conventional cooking
Bake at 180ºF (350ºF), fan oven 160ºC, Gas Mark 4 for 35-40 minutes.