Serve with custard
| Rhubarb & Apricot crumble |
Ingredients
- 1 ½ lbs Rhubarb
- 6ozs Dried apricots
- 4ozs Sugar
- teaspoon Powdered ginger
- Crumble:
- 6ozs Plain flour
- 3oz Margarine
- 4ozs Sugar
- 2ozs Ground almonds
- teaspoon Nutmeg
- teaspoon Cinnamon
Instructions
- Cut the dried apricots into thin slices and cover with water. Leave to soak over night
- Bring to the boil and simmer for 15 mins
- Cut the rhubarb into 1cm slices. Put in a separate pan and cover with the sugar. Leave for 10 minutes. Bring to the boil and simmer for 10-15 mins (till rhubarb has collapsed)
- Add the rhubarb and apricots together and stir in the ginger. Place the fruit mixture in the bottom of a dish
- In a mixing bowl, rub the margarine and flour together to form a ‘breadcrumbed’ texture
- Mix in the almonds, sugar, cinnamon and nutmeg
- Spread the mixture evenly over the fruit and bake in a moderate oven (200d, reg 6) for 30-40 mins until golden brown
- Serve with custard.
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