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Rhubarb and ginger crumble

  • 0:20 Prep
  • 0:35 Cook
  • 6 Servings


  • 1 bunch (about 7 stems) rhubarb, ends trimmed, washed, cut into 1.5cm lengths
  • 2 tablespoons white sugar
  • 1 tablespoon finely chopped glace ginger
  • Vanilla ice-cream, to serve

Biscuit crumble topping

  • 115g (3/4 cup) plain flour
  • 100g chilled butter, chopped
  • 100g (1/2 cup, firmly packed) brown sugar
  • 100g Unibic Anzac Biscuits, coarsely chopped


  • 1
    Cut the rhubarb into small similar-sized pieces. Stir the rhubarb, sugar and ginger in a large bowl until well combined, making sure the rhubarb is evenly coated in the sugar.
  • 2
    To make the topping, use your fingertips to rub butter into the flour until it resembles coarse breadcrumbs (don’t use your palms as the butter may melt, which gives the topping a cakey texture). Stir in the sugar and biscuit.
  • 3
    Divide the rhubarb filling among six 250ml (1-cup) capacity ovenproof dishes. If you don’t have individual dishes, use 2.5L (10-cup) capacity ovenproof dish. Make sure you leave enough room at the top of each dish for the crumble topping.
  • 4
    Spoon – or use your hands – to sprinkle the topping over the rhubarb mixture. Make sure the topping is evenly distributed and goes right to the edges of the dish. This ensures your crumble will have a crisp, golden crust.
  • 5
    Bake in oven preheated to 180C for 30-35 minutes or until the crumble is golden and the rhubarb is tender. To test, use a small sharp knife to pierce through the crumble and into the filling. Serve with ice-cream.

Source: taste.com.au


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