Rhubarb & ginger crumble
Garden rhubarb, a knob of stem ginger and a thick, buttery oat topping.
55 minsServes 6
Ingredients
- 750g garden rhubarb, cut into thumb-length pieces
- 100g caster sugar
- 2 balls of stem ginger, finely chopped
- 150g plain flour
- 100g cold butter, cubed
- 75g demerara sugar
- 50g rolled oats
- Custard, to serve
Method
- 1
Heat the oven to 180C fan. Toss the rhubarb with the caster sugar and ginger and tip into a baking dish.
- 2
Rub the butter into the flour until it looks like coarse breadcrumbs, then stir through the demerara and oats.
- 3
Scatter the topping over the fruit without pressing it down.
- 4
Bake for 40 minutes until the topping is golden and the juices bubble at the edges.
- 5
Rest for 10 minutes and serve with cold custard.
