Rhubarb & apple crisp
350 gm, peeled and sliced
2 medium, peeled, cored, and diced
White whole-grain corn flour
50 gm, crushed
Uncooked rolled oats
Unpacked light brown sugar
- Preheat the oven to 375°F. Place the rhubarb and apple in an ovenproof dish (about 19cm across and 4cm deep) and sprinkle on the corn flour. Toss to coat all the pieces. Stir in crystallized ginger and cook in the oven, uncovered, for 15 minutes.
- Meanwhile mix the oats with the flour, sugar, and cinnamon. Add the butter and stir until evenly mixed.
- Sprinkle the oat mixture evenly over the rhubarb and return to the oven for another 25 minutes. Serve warm.