Rhubarb and ginger crumble
SERVES 4 PREP AND COOK TIME 1 HOUR
15g unsalted butter
600g rhubarb, cut into 5cm lengths
½ cup (100g) light brown sugar
2cm piece fresh ginger, peeled and grated double cream or vanilla ice cream, to serve
FOR THE CRUMBLE TOPPING
1 cups (200g) plain flour
100g cold unsalted butter, diced pinch of ground ginger
¼ cup (50g) demerara sugar
1 Preheat the oven to 180°C (160°C fan-forced).
2 Melt the butter in a medium saucepan; add the rhubarb, sugar and grated ginger and cook until soft – about 5 minutes. Put into a shallow 1.2-litre (5-cup) ovenproof dish.
3 FOR THE CRUMBLE TOPPING Put the flour, butter and ground ginger into a bowl; rub the butter into the flour until it resembles coarse breadcrumbs. Stir in half the sugar. Spread crumble over the fruit and scatter with remaining sugar.
4 Bake for 45 minutes, or until the top is crisp and golden.
5 Serve with cream or vanilla ice-cream.