RHUBARB AND GINGER CRUMBLE

SERVES 6

• 600g rhubarb
• 200g soft light brown sugar
• 0 2 cm piece fresh ginger
• 100g orange juice
• 200g plain flour
• 1 pinch ground cinnamon
• 1 pinch ground ginger
• 200g cold butter
• 80g soft light brown sugar

Step 1
salt a pinch.

Step 2
Preheat the oven to 200C/gas mark 6.

Step 3
Put the rhubarb, 200g brown sugar, fresh ginger and orange juice into a pan over a low heat.

Step 4
Once the liquid is beginning to bubble gently, cover and leave to simmer for about 10 minutes.

Step 5
Once the rhubarb has left this stage, leave it to cool in the pan.

Step 6
Put the flour, salt, cinnamon and ground ginger (if using), butter and 80g brown sugar into a food processor and blitz until it comes to fine breadcrumbs.

Step 7
If you do not have a food processor, just rub the butter into the flour using the tips of your fingers until it becomes fine breadcrumbs, then set aside.

Step 8
Put a sieve over a clean bowl and pour the rhubarb and juice into it.

Step 9
Then put the drained rhubarb in the bottom of the baking dish.

Step 10
Tip the crumble mix evenly on top of the rhubarb and press it on very loosely without packing it down too much, otherwise it turns into a great big biscuit rather than crunchy crumble.

Step 11
Bake for 25-30 minutes or until the crumble goes golden brown.