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Rhubarb, raspberry and ginger crumble

Ben O'Donoghue from Food Uncut
Rhubarb and raspberries make a perfect match, while stem ginger adds a little extra zing, in this delicious fruity crumble from Ben O'Donoghue

Rhubarb, raspberry and ginger crumble

Method

1. Preheat the oven to 150C/gas 1. Place the rhubarb into a large saucepan with the sugar and cook over a low heat until softened, but not mushy.

2. Stir in the ginger; adjust the sweetness as necessary and leave to cool.

3. Gently stir in the raspberries and spoon into an ovenproof baking dish; set aside.

4. To make the crumble topping, place the flour and sugar into a large bowl.

5. Rub in the butter until it is evenly incorporated and the mixture resembles fine breadcrumbs.

6. Slit the vanilla pod and add the seeds to the crumble.

7. Add the lemon zest, ground almonds and macadamia nuts. Mix well.

8. Scatter the mixture evenly over the fruit and bake for 20 minutes, until golden. Serve hot, with custard.