Rhubarb crumble Recipe
- 10 sticks of rhubarb
- 4 tbsp water
- 8 tbsp caster sugar
- 1 tsp powdered ginger
- 110g/4oz butter, softened
- 110g/4oz demerara sugar
- 180-200g/6-7oz flour
- double cream
- Preheat the oven to 180C/350F/Gas 4.
- Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
- Once cooked, remove from the oven, sprinkle over the ginger and mix well.
- Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
- Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
- Remove and allow to cool slightly before serving with double cream.