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Rhubarb and ginger crumble
Ingredients
700g/11⁄2lb rhubarb, cut into 4cm/11⁄2in pieces
2 pieces stem ginger in syrup, chopped (plus 2tbsp syrup)
75g/3oz caster sugar
200g/7oz flour
125g/4oz cold butter, cut into small pieces
50g/2oz sugar
1tsp cinnamon
1⁄2tsp ground ginger
A time-honoured favourite with a little extra zing
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Method
Preheat oven to gas mark 6/200ºC (190ºC in a fan oven). In a lidded pan, add rhubarb, ginger, syrup and sugar. Cover and cook over a low heat for 5 mins, then pour into a baking dish.
In a bowl, add flour and rub in butter till mix looks like coarse breadcrumbs. Stir in sugar, cinnamon and ginger and layer over rhubarb mixture. Place in oven and cook for 30 mins, till bubbling and golden brown on top.
Comments
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