Rhubarb and Ginger Crumble

Name: Rhubarb and Ginger Crumble
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4–6
Cuisine: British
Ingredients: 1 recipe quantity Easy Custard, to serve; ½ tsp ground mixed spice (apple pie spice); 50 g/1¾ oz (3½ tbsp) dairy-free butter; 100 g/3½ oz (½ cup) caster sugar; 1 tsp vanilla extract; 3 Bramley apples, peeled, cored and diced; 600 g/1 lb 5 oz rhubarb, cut into 2cm/¾in chunks; 100 g/3½ oz stem ginger preserved in syrup, finely chopped; 100 g/3½ oz stem ginger preserved in syrup, finely chopped; 250 g/9 oz (1¾ cups) plain (all-purpose) flour; 125 g/4½ oz (½ cup) dairy-free butter; 70 g/2½ oz (heaped ⅓ cup) soft brown sugar; ½ tsp ground mixed spice (apple pie spice)

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

Crumble is one of the most comforting desserts with it’s soft, tart, fruity filling, buried underneath a sweet, golden, crunchy topping. This twist on the classic adds rhubarb and ginger for a warm kick of flavour and a beautiful pink pop of colour.

Ingredients

For the crumble

250 g/9 oz (1¾ cups) plain (all-purpose) flour
125</

Europe
United Kingdom
Dessert
Mediterranean
Vegan

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4.
Make the crumble topping by rubbing all the ingredients together with your fingertips until you have a dense, sandy mixture. Spread out on a baking tray and