Dean Edwards has a feel-good pud to warm us up on a cold day - his delicious fruity crumble, best served with a scoop of vanilla ice cream.
300g rhubarb, cut into inch long pieces
300g braeburn apples peeled, cored and cut into inch pieces
30g unsalted butter
100g golden caster sugar
1 small piece of stem ginger, chopped finely
1 tsp stem ginger syrup
½ tsp ground cinnamon
50ml whiskey (optional)
If using the whiskey place the raisins in a small bowl then pour in the whiskey and leave to soak for at least 30 minutes
Add the butter to a pan, then the rhubarb, apples, sugar and cinnamon and cook gently for around 10 minutes or until softened. Add the raisins and any remaining whiskey. Transfer into a buttered baking dish.
Meanwhile add the softened butter and flour to a bowl, rub together until the mix resembles breadcrumbs, add the sugar and mix well. Top the rhubarb and apples with the crumble then sprinkle over the nuts.
Bake in a preheated oven set at 200C / gas mark 6 for 20-25 minutes or until golden. Leave to cool for 5 minutes before serving with a scoop of vanilla ice cream.