About this recipe: Aromatic ginger and tangy orange liven up this warm, fruity dish with its crisp, oaty topping. And it is just as delicious served chilled.
Low Fat Custard
I am a great fan of crumbles and I have been baking this kind of recipe for years using whatever fruit is available. (HINT: Frozen berries hold together better than fresh). I had to cook for 6. 2lb Rhubarb. 1 Punnet Strawberries 2tsp Ginger. I have used stem ginger but fresh is just as good 1oz Demerara. For my crumble. 8oz flour 3oz margerine 1 oz Ameretto biscuits 2oz large oats. Rub or whiz the flour and marge to a crumble texture. Whiz the oats then the biscuits but not too much. You want some texture. Stir into the crumble mix Everything else is the same as the recipe. I had no leftovers. - 05 Jul 2015
I added all the zest from the orange as I didn't want to waste it and it tasted fine. I thought it needed an extra tbsp of sugar in the rhubarb, I added 2 but it was still a bit tart. Needed more ginger too as I couldn't taste it. Apart from those minor tweeks I thought this was lovely. - 08 Jul 2015
This went down very well and was soon gone! I loved the orange which really gave it a great tang and went well with the rhubarb and ginger. Sure to become a family fav. - 11 May 2011