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Rhubarb Ginger and Custard Crumble
Added on: 31-Dec-1969 Hits: 113
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Recipe Text:

Rhubarb Ginger and Custard Crumble

A no-bake crumble using Trufree Ginger Snaps as a topping over a custard and rhubarb layered filling. The recipe is gluten and wheat free, without any sacrifices to taste!

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 6-7minutes

Ingredients
Crumble
50g/ 2oz Trufree Ginger Snaps

25g/ 1oz of toasted pecans, coarsely chopped in a food processor 25g/ 1oz whole almonds, coarsely chopped in a food processor

Filling
400g/ 14oz Rhubarb, trimmed and cut into 2.5cm/1" pieces or 1 tin 560g - drained 245g
25g/ 1oz Caster sugar
1 x 5ml tsp Ground ginger
2 x 15ml tbsp water

Custard
300ml/1/2 pt Alpro Soya ready made custard or 2 x 125g Alpro Soya Vanilla flavoured dessert

Method
Prepare crumble. Crush Ginger Snaps by placing in a sturdy bag and bashing with a rolling pin or whiz with the metal blade in a food processor. Combine with the chopped toasted pecans and almonds.

Simmer rhubarb with the sugar and water in a small covered saucepan for 7 - 8 minutes until just tender.

Divide custard between 4 individual microwave proof ramekin dishes. Spoon rhubarb over the custard.

Sprinkle with the ginger crumble topping. Serve immediately whilst Crumble remains crunchy.

• To prepare in advance make up to the end of stage 3 and cover with microwave film. Chill until required. Place crumble mix in a sealed bag until required.
• Microwave ramekin portions individually for 30 seconds or until just warm.
• Sprinkle with the prepared crumble mix and serve.