Rhubarb & Ginger Crumble
Khanh OngIngredients:
- 6-8 stems of rhubarb trimmed
- 2 tbsp white sugar
- 2 tbsp chopped candied ginger
- 1 tsp ginger powder
- 100g plain flour
- 90g chilled butter
- 100g brown sugar 1
- 50g chopped anzac biscuits
To Serve:
- Vanilla Ice Cream
Method:
- Cut the rhubarb into 2cm pieces and combine in a bowl with sugar, candied ginger and ginger powder.
- Place into a 2L baking dish.
- Using your fingers rub flour and butter together until its like coarse breadcrumbs
- Mix in sugar and biscuits and sprinkle over the top of rhubarb.
- Bake at 180C for 30-35 mins
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