Rhubarb and Ginger Crumble

Rhubarb and Ginger Crumble


10 Sticks young forced rhubarb
115 gram(s)  caster sugar
45ml stem ginger in syrup, chopped for the crumble
100 gram(s) (3 1/2 oz) butter, softened
100 gram(s) (3 1/2oz) demerara sugar
175-200g 96-7oz) plain flour
To serve
Ice Cream or double cream, custard  if desired

Photo courtesy of the lovely Mark who has a blog here . The things he does with his garden is amazing . I only wish I grew my own rhubarb given the price of it in the shops!

1. Preheat the oven to 180C/160C fan/Gas4. Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with 4 tbsp 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 a ovenproof dish about 3-4 cm ( 1 1/4-1 1/2 in) deep.

Photo courtesy of the lovely Mark who has a blog here

2. To make the crumble, combine the butter and sugar together in a bowl until the mixture resembles breadcrumbs, then mix in the flour.

3. 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 or even custard, if desired.


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