Rhubarb and ginger crumble

Method

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1. Preheat the oven to 200°C/gas 6.

2. Place the rhubarb chunks on a shallow roasting pan, sprinkle with the water and 2-3 tablespoons of caster sugar. Bake for 10 minutes.

3. Remove from the oven and sprinkle with the ginger.

4. Reduce the oven temperature to 190°C/gas 5.

5. Tip the rhubarb mixture into a baking dish about 4cm deep.

6. To make the crumble, combine the butter, sugar and flour in a bowl. Rub with your fingers until the mixture resembles breadcrumbs.

7. Sprinkle the crumble evenly over the rhubarb. Bake for 10 minutes util golden.

8. Allow to cool slightly before serving. Serve with ice-cream or double cream.

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Ingredients

10 rhubarb stalks, trimmed and sliced into 5cm chunks
1 tbsp water
2-3 tbsp caster sugar
1 tbsp chopped stem ginger in syrup
ice cream or double cream, to serve

For the crumble:

100g Butter, softened
100g demerara sugar
180-200g plain flour

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