Rhubarb And Ginger Crumble

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar, firmly packed
• 1/3 cup sliced almonds
• 1.5 oz crystallized ginger, finely chopped
• 6 tbsp cold butter, chopped
• 1/3 cup granulated sugar
• 1/3 cup orange juice, freshly squeezed
• 1 lb rhubarb, trimmed, cut into 1 inch pieces
• 1/2 lb strawberries, hulled, halved
• None None vanilla custard or pudding, to serve

1. Preheat oven to 350u0b0F. Lightly grease a large baking dish.
2. Combine flour, brown sugar, almonds and ginger in a medium bowl. Cut in butter until mixture resembles crumbs. Set aside.
3. Meanwhile, combine sugar, orange juice and rhubarb in a saucepan over medium heat. Cook for 2-3 mins, or until sugar dissolves. Bring to a boil. Reduce heat and simmer for 6-7 mins, or until rhubarb is tender. Remove from heat. Add strawberries. Transfer to prepared pan. Sprinkle crumble over top. Bake for 25-30 mins, or until golden brown and bubbling. Let cool for 5 mins.
4. Serve with custard.

allpurpose, brown sugar, almonds, ginger, cold butter, sugar, orange juice, rhubarb, strawberries, vanilla custard

Taken from recipes-plus.com/api/v2.0/recipes/24788 (may not work)