I love my Nanna’s combination of apple and rhubarb, but add the twist of some ginger to this old favourite and you have a spicy dessert that will keep you warm from the inside on the last of the cool evenings.  

Ingredients

• 4 medium red apples, peeled and sliced
• 2 cups chopped rhubarb
• zest and juice of 1 organic orange
• 1 tsp ground ginger
• 1 tbsp minced fresh ginger
• ½ cup water

Crumble

• ¾  cup rice flour
• ¼  cup almond meal
• 75g butter
• ⅓ cup Perfect Sweet™ xylitol
• ⅓ cup hazelnuts, chopped
• 1 tsp cinnamon

Method

1. Preheat oven to 180°C.
2. Place the apples, rhubarb, orange zest and juice into a large saucepan with the ginger and ½ cup water. Set pan over medium–high heat; bring to the boil. Reduce heat to low and simmer for 5–6 minutes, or until fruit is tender; leave to cool.
3. Crumble: Place flour and almond meal into a bowl. Rub the butter into flour mixture until fine crumbs form; mix in the xylitol, hazelnuts and cinnamon.
4. Spoon cooked fruit into a large baking dish, scatter with crumble and bake for 30 minutes, or until topping is golden brown.