Wow Tasty Rhubarb & ginger crumble

This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert

Warmth broiler to 180C/160C fan/gas 4. To begin with, make the garnish. In a bowl, rub the flour and margarine together with your fingertips until the point that it looks like fine breadcrumbs. Include the oats and sugar, and blend with a wooden spoon to frame a coarse disintegrate.

Spread out the disintegrate in an even layer on a preparing plate and heat in the focal point of the broiler for 15 mins until brilliant, with bigger bunches of disintegrate framed. Once the blend has cooled somewhat, mix through the nuts.

Next, make the disintegrate filling. Soften the margarine in a substantial based pot, at that point include the sugar and vanilla, and give everything a decent blend. Tip in the apple and cook for 5 mins, mixing always, until the point when the apples have transformed into a thick purée. Once the apples have separated, include the rhubarb and ginger. Mix well, at that point stew for 5 mins until the point that the rhubarb has quite recently started to relax. Empty the filling into a bowl and leave to cool.

When prepared to eat, isolate the disintegrate filling into six individual pie dishes, or one bigger dish in the event that you favor, at that point top with the disintegrate topping. Can be amassed a day ahead and kept in the ice chest, or solidified. To warm from solidified, cook for an additional 15 mins until steaming all through. Heat in the focal point of the stove for 15 mins, until rising all through. Present with the coagulated cream.