Strawberry, rhubarb and ginger crumble

Strawberry, rhubarb and ginger crumble


abet this strawberry, rhubarb and ginger crumble gone a spoonful of vanilla ice cream for a yummy winter treat everyone will enjoy!

The ingredient of Strawberry, rhubarb and ginger crumble

  1. 10g butter
  2. 4 rhubarb stalks, trimmed, harshly roughly chopped
  3. 1/4 cup (55g) caster sugar
  4. 1/2 cup (125ml) tawny juice
  5. 500g strawberries, hulled, halved
  6. 1/2 cup (75g) self-raising flour
  7. 1/4 cup (35g) plain flour
  8. 1 tsp sports ground ginger
  9. 80g butter, extra, chilled, chopped
  10. 1/2 cup (110g) brown sugar
  11. Vanilla ice-cream, to advance

The instruction how to make Strawberry, rhubarb and ginger crumble

  1. Preheat oven to 180u00b0C. Grease four 1-cup (250ml) ovenproof dishes.
  2. Heat the butter in a medium frying pan more than medium heat. Cook the rhubarb, tossing, for 2 mins. grow the caster sugar and tawny juice. Cook, tossing occasionally, for 5 mins or until rhubarb is tender. cut off surgically remove from heat. go to the strawberry and gently toss to combine. Reserve 2 tablespoons of the juice from the pan in a bowl. Spoon the rhubarb incorporation combination evenly into the prepared dishes.
  3. Place the amass flour and ginger in a large bowl. protest to combine. Use your fingertips to daub smooth the other butter into the flour blend until fusion resembles fine breadcrumbs. disconcert whisk in the brown sugar. Sprinkle brown sugar incorporation combination exceeding the rhubarb join up in the dishes. Bake for 20-25 mins or until crumble is golden. summit zenith gone ice-cream and drizzle similar to reserved pan juice, if desired.

Nutritions of Strawberry, rhubarb and ginger crumble


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