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Health and Beauty

Rhubarb and ginger crumble

It’s well worth visiting the famous ‘Rhubarb Triangle’, between Leeds, Wakefield and Bradford for delicious tasting rhubarb

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Calories	370
Total Fat	14g
Saturated Fat	9g
Total Carbohydrate	--
Sugars	--

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Serves: 6

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Total Time: 30

Prep Time: 10

Cook Time: 20

Ingredients

U.S.

U.K.

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10 stick(s) young forced rhubarb
115 gram(s) caster sugar
3 tablespoon(s) stem ginger in syrup, chopped
For the crumble
100 gram(s) (3½oz) butter, softened
100 gram(s) (3½oz) demerara sugar
175-200g (6-7oz) plain flour
To serve
Ice cream or double cream, if desire

Preheat the oven to 180?C/160?C fan/Gas 4. Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with 4tbsp water and the caster sugar and roast for 10 minutes. Once the rhubarb is cooked, remove it from the oven and sprinkle the ginger over it. Mix together and place in an ovenproof dish about 3-4cm (1¼-1½in) deep.
To make the crumble, combine the butter and sugar together in a bowl until the mixture resembles breadcrumbs, then mix in the flour.
Sprinkle the crumble over the rhubarb and bake in the preheated oven for 10 minutes. Remove, allow to cool slightly and serve with ice cream or double cream, if desired.