Rhubarb and Ginger Crumble
|Preparation time:||15 - 20 minutes|
|Cooking time:||30 - 40 minutes|
A rustic, golden crumble to warm up a winter evening...
For the filling:
- 1kg rhubarb, washed and free of the leaves
- 120g caster sugar
- 1tsp of finely chopped fresh ginger
For the crumble topping:
- 100g unsalted butter cubed into small pieces
- 180g plain flour, sifted
- 1tsp ground cinnamon
- 1tsp ground ginger
- 120g demerara sugar
Set the oven to 200°C/400°F/gas mark 6. Cut the rhubarb into 1" pieces and mix with the caster sugar and fresh ginger.
If you have a food processor, put all the topping ingredients into the mixer and blitz until they resemble bread crumbs.
If you don't have a food processor, rub all the other ingredients together by hand.
Put the rhubarb in a dish and press down firmly. Take handfuls of the crumble mix and squeeze in your hands before breaking it up all over the rhubarb, which should be thoroughly covered in chunky pieces (this is what makes the lovely crispy biscuit finish).
Cook in the preheated oven until golden - about 30 to 40 minutes. Delicious served with either custard or cream.
* NOTE: rhubarb leaves are highly TOXIC. They contain oxalic acid and if ingested can be fatal.