Possibly the first crop of the growing season from the allotment is the tender, young rhubarb stalks – and there’s no better way to do them justice than a hearty homemade delicious rhubarb and ginger crumble.
- 1kg (2lb) allotment grown rhubarb
- 2oz dark brown cane sugar
- 1 tsp on ground ginger
- 2 tbsp of water
- 1 tsp baking powder
- 8oz plain flour
- 2oz porridge oats
- 3oz unsalted butter
- 5oz dark brown cane sugar
Preheat the oven to 190°C / 375°F / Gas 5.
Cut the rhubarb into 2½cm/1in long pieces and place into a saucepan, sprinkle with the water, cane sugar and baking powder. Cook gently until tender. Young rhubarb will cook in 5 to 7 minutes.
Once cooked, sprinkle over the ginger and mix well. Fill an ovenproof dish about 4cm/1½in deep with the tender rhubarb. Into a bowl add the flour, butter and sugar making a crumb with your fingertips. Mix in the oats and then sprinkle the crumble topping over the rhubarb.
Bake in the oven for 30-40 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
Remove and allow to cool slightly before serving with luxury vanilla icecream, best devon custard or double cream.