Rhubarb and Ginger Crumble

Serves 8

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.

Rhubarb and Ginger Crumble

Method

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.