Rhubarb & Ginger Crumble

Khanh Ong

Ingredients:

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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