Rhubarb with a ginger crumble

Nothing quite beats a 'crumble' and this is an easy and delicious rhubarb version.

Ingredients:
10 stalks Rhubarb
8 tbsp caster sugar
4 tbsp water
100g (3.5oz) butter, softened
100g (3.5oz) demerara sugar
200g (7oz) plain flour
1 tsp ground Ginger

Oven temperature 180°C/Gas 4

Method

1. Cut the rhubarb into chunks of approx. 1-2" in length, and place in a saucepan. Sprinkle the water and caster sugar over the rhubarb and cook gently over a low heat until tender but not stewed. Rhubarb has a tendency to 'go' all of a sudden so keep an eye on it, so that it retains its chunky shapes. (All is not lost if it ends up stewed as it will still taste good.)

3. Once the rhubarb is cooked, remove and transfer to an ovenproof dish.

4. In a separate bowl sift the flour and the ground ginger together. Rub the butter into the flour until the mixture resembles breadcrumbs. Add the demerara sugar and mix well to make the crumble topping.

5. Sprinkle the crumble mixture over the rhubarb and bake in the oven for 30-40 minutes, until golden-brown.

6. Remove and allow to cool slightly before serving with custard, ice cream or double cream.

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