Ingredients
Crumble
- 175g plain flour
- 125g demerara sugar
- 75g porridge oats
- 50g flaked almonds
- 125g/4oz butter
Filling:
- 6-8 rhubarb stalks, cleaned and chopped
- 1teaspoon of ground ginger
- 4 tablespoons caster sugar
- 4 tablespoons water
Method
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease an ovenproof dish, bowl
- Put the rhubarb, caster sugar and water into a saucepan and simmer for about 10 minutes until rhubarb breaks down and softens.
- Meanwhile, make the crumble by putting the flour, demerara sugar and oats into a bowl. Add the butter and rub into the dry ingredients.
- Transfer the stewed rhubarb to the greased dish, spread the crumble mixture over this and bake for about 20 minutes until golden brown.
- Serve with custard, freshly whipped cream or a dollop of Greek yoghurt.
