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.

Serves 8


Fruit filling
25g unsalted butter
250g Bramley apple,
cored and quartered
600g rhubarb, trimmed and cut into
100g blueberries
2 pieces of preserved ginger,
1 tablespoon ginger wine (optional)
or use orange juice
3 tablespoons light muscovado
1 level teaspoon vanilla paste or
1 heaped teaspoon grated orange
1 teaspoon cornflour
Crumble Topping
75g pan roasted almonds or
25g porridge oats
75g unsalted butter, cut into small
125g self raising flour
1 teaspoon orange zest
50g light muscovado sugar
25g demerara sugar
To finish
6 half teaspoons (blobs) of set honey