350gappleBramley or Granny Smith work well, peeled and cut into 3cm chunks
1vanilla podsplit open or 1 tsp vanilla paste or extract
120ggolden caster sugar
1tbspginger preserveoptional
For the topping:
200gplain flour
1tspground gingeroptional
100gbuttercold, salted and chopped
70glight soft brown sugar
To serve:
ice cream or custardto serve
Instructions
Preheat the oven to 200°C/180°C fan/gas 6.
Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins. Gently stir in the ginger preserve if using.
Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar.
Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown.