Rhubarb, Ginger and Orange Crumble
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 6
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- Calories
- 593
A bit more of an exotic pairing for rhubarb, the ginger gives a gentle warming flavour. Serve with Chantilly cream, custard or ice cream.
recipe updated Aug 16, 2023
Ingredients
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- Butter
- 100 g
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- Ginger
- 1 tablespoon
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- Rhubarb
- 450 g
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- Ground almonds
- 100 g
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- All purpose flour
- 100 g
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- Icing sugar
- 100 g
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- Ground nutmeg
- ½ teaspoon
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- Brown sugar
- 160 g
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- Ground cinnamon
- ½ teaspoon
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- Orange juice
- 50 g
Tools
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Oven
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kCook Multi
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Kcook bowl
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Medium bowl
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Ceramic baking dish - 13 x 9 x 2"
Step preview
- Pre-heat oven - 200°C
- Fit max blade to kCook bowl
- Add ground almonds, butter, all purpose flour, icing sugar and ground nutmeg to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl with filler cap fitted
- Blend with filler cap fitted - 10 sec, speed 12
- Transfer crumbs to medium bowl
- Clean kCook bowl
- Fit stir tool to kCook bowl
- Add brown sugar, ground cinnamon, orange juice and ginger to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Cook with filler cap removed - 10 min, 94°C, speed 3
- Then add rhubarb to the kCook bowl
- Cook with filler cap removed - 2 min, 94°C, speed 3
- Transfer content of kCook bowl to ceramic baking dish
- Transfer topping to filling
- Bake until golden brown - 15 min, 200°C
- Serve