Name: Rhubarb, Raspberry and Apple Crumble with Ginger Ice Cream
Yield: Serves 8
Ingredients: 400 g (14 oz) (about 2) apples, (granny smith or golden delicious), peeled, cored and each one cut into about 8 wedges; 50 g (1¾ oz) unsalted butter, melted; 5 egg yolks; 350 g (12½ oz) caster (superfine) sugar; 30 g (1 oz) grated fresh ginger; 100 g (3½ oz) caster (superfine) sugar; 250 ml (8½ fl oz/1 cup) full-cream (whole) milk; 200 ml (7 fl oz) thickened (whipping) cream; 500 g (1 lb 2 oz) Salted oat and ginger crumble, uncooked; 1–2 vanilla beans; 250 g (9 oz) frozen raspberries; finely grated zest of ½ orange; 200 ml (7 fl oz) raspberry purée; 6 rhubarb stalks, washed, trimmed and cut into 6 cm (2½ in) pieces; finely grated zest of ½ lemon

Preparation info

Serves
8

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Ginger ice cream
Rhubarb, raspberry and apple crumble

I adore warm fruit crumble desserts, especially in winter. I remember being happiest as a child when Mum made a piping-hot crumble with homegrown fruits and berries inside. I recall I used to burn my tongue, as I couldn’t wait to dig in!

This dessert is so simple to make and the smells it produces while bubbling away in the oven are incre