Melt the butter in a pan, add the chopped apple, ginger, ginger wine/orange juice, sugar, vanilla, orange zest and cornflour. Cook over a low heat for about 10-12 minutes until the apple is tender but not falling apart. Add the rhubarb and cook for a further 7-10 minutes, add the blueberries then transfer into a large buttered ovenproof dish and set aside.
Heat your oven to 200°C/Fan180°C/Gas 6.
To make the crumble topping, tip all the ingredients into a food processor and pulse to form largish crumbs. Sprinkle the topping over the fruit, stud with the honey blobs and bake for 30-35 minutes until golden brown on top.
Serve with custard, ice cream, crème fraîche, cream or Greek yoghurt.
Fruit filling
25g unsalted butter
250g Bramley apple,
cored and quartered
600g rhubarb, trimmed and cut into
chunks
100g blueberries
2 pieces of preserved ginger,
chopped
1 tablespoon ginger wine (optional)
or use orange juice
3 tablespoons light muscovado
sugar
1 level teaspoon vanilla paste or
extract
1 heaped teaspoon grated orange
zest
1 teaspoon cornflour
Crumble Topping
75g pan roasted almonds or
hazelnuts
25g porridge oats
75g unsalted butter, cut into small
cubes
125g self raising flour
1 teaspoon orange zest
50g light muscovado sugar
25g demerara sugar
To finish
6 half teaspoons (blobs) of set honey