1 bunch rhubarb, cut into 3 cm batons
2 large green apple, cored and peeled, finely diced
1 1/2 cups frozen raspberries
1/4 cup orange juice
1tbs. caster sugar
1 tsp tsp. finely grated ginger
50g butter, cubed
1/4 cup plain flour
1/2 cup rolled oats
1/2 cup brown sugar
1 1/2 tsp. cinnamon
4 scoops of home-made vanilla bean ice-cream.
Place the rhubarb, apple, orange juice, caster sugar, water and ginger into a deep pan and cook on medium heat for 8-10 minutes or until it starts to become soft. Add the raspberries and turn the heat off.
Preheat the oven to 180C.
For the crumble; gently rub the butter and plain flour together until a sandy/crumbly texture is formed. Add the remaining ingredients, and, using the tips of your fingers, crumble until evenly combined.
Portion rhubarb mixture into 4-6 (depending on size) separate ramekins. Distribute the crumble on top of this and place in the oven for 25 -30 minutes or until golden brown. Serve hot with a big scoop of ice-cream.