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).