Name: Rhubarb and ginger crumble
Prep time: 30 min
Cook time: 18 min
Ingredients: 500 g rhubarb, chopped into chunks the length of your thumb; 120 g stem ginger, diced finely; 100 g golden caster sugar; 140 g self-raising flour; 100 g butter, chilled; 50 g light brown muscovado sugar; 80 g chopped mixed nuts and seeds

Ingredients
Method

500 g rhubarb, chopped into chunks the length of your thumb
120 g stem ginger, diced finely
100 g golden caster sugar

For the crumble topping

140 g self-raising flour
100 g butter, chilled
50 g light brown muscovado sugar
80 g chopped mixed nuts and seeds

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar.
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
Mix in the ginger.
Heat oven to 200C/180C fan/gas 6.
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
Bake the crumble topping on a baking sheet in the top of the oven until light brown.
Remove from oven, put on top of the fruit mix/in baking dish.
Rebake on the bottom shelf in the oven until piping hot.
Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

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Ingredients

500 g rhubarb, chopped into chunks the length of your thumb
120 g stem ginger, diced finely
100 g golden caster sugar

For the crumble topping

140 g self-raising flour
100 g butter, chilled
50 g light brown muscovado sugar
80 g chopped mixed nuts and seeds

Method

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar.
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
Mix in the ginger.
Heat oven to 200C/180C fan/gas 6.
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
Bake the crumble topping on a baking sheet in the top of the oven until light brown.
Remove from oven, put on top of the fruit mix/in baking dish.
Rebake on the bottom shelf in the oven until piping hot.
Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.