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Ingredients
- 10 sticks of rhubarb
- 8 tbsp caster sugar
- 1 tsp ground ginger
- 110g/4oz butter, softened
- 110g/4oz demerara sugar
- 200g/7oz plain flour
Method
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Preheat the oven to 180C/160C Fan/Gas 4.
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Cut the rhubarb into 7½cm long sticks and place on an oven tray.
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Sprinkle with 4 tablespoons of water and the caster sugar.
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Roast for 10 minutes. Sprinkle over the ginger and mix well.
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Fill an ovenproof dish about 4cm deep with the rhubarb.
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Rub the butter into the flour then mix in the demerara sugar to make the crumble topping.
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Sprinkle over the rhubarb and bake for 45 minutes.
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Allow to cool slightly before serving with double cream.
Banner and Image Credit: BBC
