This traditional recipe is a perfect seasonal dessert. Whip it up in under an hour and serve with a generous dollop of double cream.
Rhubarb crumble - serves 4
Ingredients for rhubarb crumble
- 10 sticks of rhubarb
- 200g flour
- 110g butter, softened
- 110g demerara sugar
- 4 tbsp water
- 8 tbsp caster sugar
- 1 tsp powdered ginger
Method for making rhubarb crumble
- Preheat the oven to 180C
- Cut the rhubarb into 3in long sticks and place on an oven tray
- Sprinkle with the water and caster sugar and roast in the oven for 10 minutes
- Remove from the oven, sprinkle over the ginger and mix well
- Fill an ovenproof dish with the rhubarb
- Rub the butter into the flour and sugar to make the crumble topping
- Sprinkle over the rhubarb and bake in the oven for 35-45 minutes
- Remove and allow to cool slightly before serving
