Rhubarb, apple and ginger crumble

Serves 6

Rhubarb has just come into season and there’s no better way to cook it than in a warm crumble with lots of spices.

For the fruit

— 1kg rhubarb, cut roughly into 2cm pieces — 500g Braeburn apples, peeled, cored and cut roughly into 2cm chunks — 200g caster sugar

— 1 tbsp peeled and grated ginger — zest of 2 lemons and 30ml juice — seeds from 1 vanilla pod — pinch of ground cinnamon — pinch of ground ginger

For the crumble topping

— 165g unsalted butter, at room temperature — 225g caster sugar — 4 medium egg yolks — 560g flour

— 100g ground almonds — 15g baking powder — 60g rolled oats Preheat the oven to 200C/ 180C fan/gas mark 6.

Place all the ingredients for the fruit in a saucepan over a medium heat. Cook with the lid off for about 20 minutes, or until the majority of the liquid has evaporated and the fruit has softened.

Meanwhile, using a kitchen mixer with a paddle attachment or beating with a wooden spoon, cream together the butter, sugar and egg yolk until pale and fluffy.

Combine the dry crumble ingredients in a separate bowl, along with a pinch of salt. Add them gradually to the butter mixture, mixing until everything is combined.

Tip the rhubarb and apple mixture into an ovenproof dish and place the crumble evenly on top. Bake for 30 minutes, until the topping is golden brown and slightly crispy.