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.  


  • 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


  • ¾  cup rice flour
  • ¼  cup almond meal
  • 75g butter
  • 1/3  cup Perfect Sweet ® xylitol
  • 1/3 cup hazelnuts, chopped
  • 1 tsp cinnamon


  1. Preheat oven to 180°C.
  2. Place the apples, rhubarb, orange zest and juice into a large saucepan with the gingers 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.

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