Rhubarb and Ginger Crumble

Shopping list

• 600 g rhubarb — trimmed and cut into 3cm pieces

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• 100 g caster sugar — for the fruit

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• 1 tsp ground ginger

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• 2 piece stem ginger in syrup — finely chopped

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• 200 g plain flour

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• 100 g unsalted butter — cold and cubed

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• 75 g demerara sugar — for the crumble

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• 50 g porridge oats

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Step by step

1. 1

   Preheat the oven to 190°C (170°C fan).

2. 2

   Place the rhubarb pieces in a medium baking dish (approximately 1.5 litre capacity).

3. 3

   Sprinkle over the caster sugar, ground ginger and chopped stem ginger. Toss gently to coat the fruit evenly.

4. 4

   In a large mixing bowl, rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs.

5. 5

   Stir in the demerara sugar and porridge oats.

6. 6

   Scatter the crumble topping evenly over the rhubarb, ensuring good coverage but leaving it slightly loose.

7. 7

   Bake for 35– 40 minutes until the topping is golden and the fruit is bubbling at the edges.

8. 8

   Allow to cool for 5 minutes before serving warm with custard, double cream or vanilla ice cream.