October 7, 2010

Raspberry and Rhubarb Ginger Nut Crumble

For Miss Veronicas birthday I contributed to the afternoon tea with a Raspberry and Rhubarb Ginger Nut Crumble, hand picked by Miss V herself.

I must say it was a wonderful choice. Very tasty and very simple to make. If you have any pent up frustration or anger this recipe is perfect as you get to beat the crap out of some ginger nut biscuits.

Here is the recipe ya'll !

Here is the pic i took from the webiste which is listed here

Raspberry and rhubarb ginger nut crumble


2 medium (300g) apples, peeled, cored, chopped
500g rhubarb, trimmed, chopped
½ cup (110g) vanilla sugar
500g frozen mixed berries
12 (180g) ginger nut biscuits, crushed finely
¾ cup (110g) self-raising flour
1/3 cup (75g) vanilla sugar, extra
1 teaspoon ground ginger
1 teaspoon ground cinnamon
100g unsalted butter, chopped
¼ cup (25g) walnuts, chopped
1 teaspoon ground cinnamon, extra


Preheat oven to 180°C/160°C fan-forced.

Place the apples, rhubarb and vanilla sugar in a medium saucepan; cook, covered, over low heat for about 10 minutes or until soft. Stir in berries.

Spoon fruit mixture into a 2-litre (8-cup) ovenproof dish. Place dish on an oven tray.

Combine the crushed biscuits, flour, ¼ cup of the extra vanilla sugar and spices in a medium bowl; rub in the butter, then stir in the walnuts.

Top fruit mixture with flour mixture, then sprinkle over the combined remaining extra vanilla sugar and the extra cinnamon.

Bake for about 25 minutes or until browned. Serve with custard and vanilla ice-cream, if desired.

Suitable to freeze. Fruit suitable to microwave.

Here are some pics from that super fun afternoon! Ps. We just had dance rehersal so our get up is more of the work-out variety as opposed to the smokin-hot look we usually sport. :)

Me, Kate and Ron

The ever wonderful Harry

We Like to Dance

And Love Each Other

And eat LOTS of SUGAR!!!
Happy Birthday Miss Veronica!

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