Rhubarb and Ginger Crumble

August 17, 2011 By Sandy

Rhubarb and ginger crumble
(4 portions)

250g of rhubarb stewed
150g plain flour
50g oats (oatmeal if you don’t have a food processor)
100g butter
70g caster of granulated sugar

Preheat oven to 170 c / 325 f / gas 4
In a food processor add the flour, oats, butter and sugar, blend until texture of fine bread crumbs. If you are doing this by hand add flour and butter and rub into a fine crumb mixture, stir in sugar and oatmeal. (A crumble made by the rubbing in method by hand is far superior to one made in a food processor).
Place rhubarb (with a bit of the liquid) into a dish, spoon crumble mixture on top.
Bake for about 30 minutes until golden on top.

Delicious with Greek yoghurt or creme fraiche.
If you make double the crumble mix, it keeps for 1 week in the fridge or freezes well (on it’s own, not on top of the fruit).

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