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.
Preheat the oven to 180C.
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.
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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