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Rhubarb, Apple and Raspberry Crumble


  • 1 bunch rhubarb, cut into 3 cm batons

  • 2 large green apple, cored and peeled, finely diced

  • 1 1/2 cups frozen raspberries

  • 1/4 cup orange juice

  • 1tbs. caster sugar

  • 1 tsp tsp. finely grated ginger

  • water

  • Crumble

  • 50g butter, cubed

  • 1/4 cup plain flour

  • 1/2 cup rolled oats

  • 1/2 cup brown sugar

  • 1 1/2 tsp. cinnamon

  • 4 scoops of home-made vanilla bean ice-cream.


  • 1.

    Place the rhubarb, apple, orange juice, caster sugar, water and ginger into a deep pan and cook on medium heat for 8-10 minutes or until it starts to become soft. Add the raspberries and turn the heat off.

  • 2.

    Preheat the oven to 180C.

  • 3.

    For the crumble; gently rub the butter and plain flour together until a sandy/crumbly texture is formed. Add the remaining ingredients, and, using the tips of your fingers, crumble until evenly combined.

  • 4.

    Portion rhubarb mixture into 4-6 (depending on size) separate ramekins. Distribute the crumble on top of this and place in the oven for 25 -30 minutes or until golden brown. Serve hot with a big scoop of ice-cream.

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