Rhubarb & Ginger Crumble

SERVES: 4 |  PREP TIME: 15 MINS  |  COOK TIME:  40 MINS

 

INGREDIENTS

1 kg Rhubarb

100g Soft Brown Sugar

1 Orange, zest and juice

100g Plain Flour

50g Butter

100g Oats

100g Demerara Sugar

2 pieces of Stem Ginger, finely

chopped

 

METHOD

Pre-heat the oven to 180C or Gas Mark 6. To make the crumble filling, place the
rhubarb, soft brown sugar, orange zest and juice into a saucepan - bring to the
boil and simmer for 5-10 minutes until the rhubarb has softened. Tip the rhubarb
into an ovenproof baking dish.

To make the topping, place the flour in a bowl, dice the butter, and rub the flour
and butter together with your fingertips until it resembles fine crumbs. Then add
the oats, sugar and stem ginger, sprinkle the topping over the rhubarb, and bake
in the oven for 40 minutes.

Add a sprinkling of cinnamon or nutmeg to spice your crumble up. Top with almonds, hazelnuts and pistachios.

SERVING SUGGESTIONS

• Custard

• Single Cream