Rhubarb Apple Ginger Crumble

for the filling

• 4 large Granny Smith apples, peeled and chopped
• 4 large stems Rhubarb, trimmed and cut in 4cm lengths
• 2 tbs CSR Raw Caster Sugar
• juice of 3 oranges, strained
• 25g naked or crystallised ginger, finely chopped

for the ginger crumble

• 80g gingernut biscuits
• 60g butter, melted
• 50g CSR Rapadura Sugar
• 2 tbs CSR Raw Sugar
• 110g Almond meal
• 30g slivered almonds
• 1 small pinch salt

1. Preheat oven to 190°C.
2. In a small shallow roasting pan add the rhubarb in a single layer, with the juice of one orange, and bake in the preheated oven for 10-15 mins or until just tender. Remove from the oven and reduce heat to 170°C.
3. In a medium-sized pan on a medium heat, add the chopped apple and juice from the remaining 2 oranges. Cover stirring occasionally, for 10-12 mins or until just tender. Remove from the heat.
4. Add the roast rhubarb and juices to the apple. Sweeten to taste with CSR Raw Caster Sugar, taking care not to break up the rhubarb too much.
5. Using a plastic bag or a clean fine tea towel, roughly crush the biscuits with a rolling pin. Transfer to a medium bowl and add almond meal, melted butter, CSR Rapadura Sugar and CSR Raw Sugar, slivered almonds and salt. Stir to combine.
6. Transfer the fruit to a deep pie dish and top with the ginger almond crumble mixture. and bake for 15-20 mins until the crumble is golden.
7. Serve warm with thick cream or ice cream.