In the Kitchen
The old-fashioned flavours of rhubarb and ginger come together in a layered slice that's a fresh take on the classic crumble.
|250g store-bought gingernut biscuits|
|¼ cup ground almonds|
|100g butter, melted|
|5-6 sticks rhubarb, cut into 2cm lengths|
|½ cup plain flour|
|1 tsp ground cinnamon|
|100g chilled unsalted butter, diced|
|1/3 cup brown sugar|
|½ cup rolled oats|
|½ cup slivered almonds icing sugar, to serve|
1. Preheat oven to 180C. Place biscuits and almond meal in a food processor and process into crumbs. Add the butter and process to combine.
2. Press into the base of a greased 20cm x 30cm brownie tin lined with baking paper. Refrigerate for one hour. Layer rhubarb evenly over chilled gingernut base.
3. To make crumble, place flour, cinnamon, butter, sugar and oats in a food processor and pulse into crumbs. Fold through almonds, then crumble the mixture over rhubarb. Cook in centre of oven for 30-35 minutes, until golden. Let cool completely in tin, then refrigerate (for up to four days) until ready to serve. Cut into squares and sprinkle with icing sugar if desired.
TOP TIP: These squares can be individually wrapped in baking paper and frozen in snaplock bags for up to month.
- Daily Life