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Rhubarb and Ginger Crumble

Rhubarb and Ginger Crumble

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

A classic combination of flavours. Crumble is loved by everyone. The quantities in the recipe are for a single dish, however it is rather cute to divide between individual ramekins, cook them for about 20-25 minutes though.

Serves 4

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.

AGA Cooking
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.



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