Rhubarb, Pear and Fresh Ginger Crumble Recipe from Helen Goh

theage.com.au

Kate

subheading: FOR THE CRUMBLE TOPPING:

100g plain flour

100g demerara sugar

50g rolled oats

1 tsp ground cinnamon

¼ tsp baking powder

¼ tsp salt

110g cold, unsalted butter, cut into roughly 8 cubes

100g whole, natural almonds

subheading: FOR THE FRUIT BASE:

50g-70g fresh ginger (depending on how juicy it is), peeled

80g caster sugar

20g tapioca flour (or cornflour, see note)

¼ tsp vanilla paste

¼ tsp salt

6 to 8 large stalks rhubarb, cut into roughly 1cm pieces (500g)

4 ripe pears, peeled and cored, cut into 1cm-2cm pieces (500g)

20g butter, softened for greasing the dish

pouring cream or vanilla ice-cream, to serve

Directions at theage.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer