Preparation: 15 minutes Cooking: 25 -30 minutes
Ingredients
Apple and Rhubarb Filling

• 50g butter
  
• 300g rhubarb, cut into 2cm pieces
  
• 400g Bramley apple, peeled and cut into wedges
  
• 100g caster sugar
  
• 10g Stem Ginger (finely chopped)
  
  

Crumble

• 140g Flour
  
• 65g Margarine
  
• 35g Oats
  
• 65g Demerara Sugar
  
• 20g Melted Butter
  
• 85g Digestive Biscuit Crumb
  

To Serve add
Clotted cream, vanilla ice cream, custard or creme fraiche
Method    

1.  Filling: Melt the butter in a saucepan with the sugar over a moderate heat, until the butter has melted. Add the rhubarb, apple, and a tablespoon of water, cover it with a lid and leave it to cook over a low heat for 5 minutes. Remove the lid and stir it briefly and leave it to cook for a few more minutes until the rhubarb has softened. Cool the mixture and add the stem ginger.
   
2. Spoon the mixture into a buttered ovenproof dish.
   
3. Crumble: Place all the crumble ingredients in a food processor and process it until all the ingredients are combined but with texture or place the mixture in a bowl and rub the butter with the other ingredients until it is crumb like. Sprinkle the crumbs over the top of the filling so that it covers all over. Place the crumble in an oven preheated to 200C and cook it for 25-30 minutes until the top is golden brown. Serve hot.