Rhubarb & Ginger Crumble

It’s such a pleasure when local allotment growers bring in their abundant harvests of spare rhubarb, and the farm shop always has fresh ginger (organic to boot). This recipe makes good use of these two rhizomes in a classic combination.

Ingredients

900 g rhubarb
110 g golden caster sugar
1 rounded teaspoon grated fresh root ginger
Crumble:
110 g whole almonds, skin on
75 g Winter Tarn unsalted butter, fridge temperature, cut into dice-sized pieces
175 g self-raising flour, sifted
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
110 g demerara sugar

Method

• Pre-heat the oven to Gas 6 200°C or 180°C fan
• Wash and trim the rhubarb, cut into 2.5cm pieces. Toss the rhubarb in the sugar and
  grated fresh ginger. Place evenly across the bottom of an ovenproof dish.
• Using a food processor whizz together the butter, flour, cinnamon, ground ginger and
  sugar until the mixture resembles breadcrumbs. Add the almonds & process again so
  the almonds are lightly chopped. If you don’t have a food processor rub the butter into
  the sifted flour until it resembles breadcrumbs then add the cinnamon, ginger & sugar.
  Lighly chop and stir in the almonds,
• Sprinkle the cumble topping over the rhubarb, pressing it down firmly if you like a
  crispy top. Run a fork over the surface.
• Bake in the middle of the oven for 35-40 minutes until golden brown
• Leave to rest for 10 minutes before serving.