Rhubarb and ginger crumble

A variation on my orange and rhubarb crumble seen here!

Ingredients
3 table spoons of crystallisedΒ ginger in syrup
75g of caster sugar
500g chopped rhubarb
75g unsalted butter
100g sifted plain flour
75g demerara sugar

 

Method

1. Pre-heat the oven to 190F, gas mark5.

2. Mix the rhubarb, sugar and the crystallised ginger in an ovenproof dish, let this mature in the dish and eventually you’ll encounter a lovely sweet aroma.

3. In a separate bowl, mix together the sifted flour, demerara sugar and butter with your fingers until the mixture goes crumbly and Β resembles breadcrumbs.

4. Layer the crumble mix on top of the rhubarb mix and push down with a fork.

5. Bake the crumble for approx 40 – 45 minutes until golden brown.

6. Serve with ice cream and custard.

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