Rhubarb and Ginger Crumble recipe

Instructions

1. Preheat the oven to 180C/gas 4.
2. Place the rhubarb in an ovenproof dish. For best results, use one around 20cm across, but it’s not an absolute requirement.
3. Sprinkle over the rhubarb then 50g sugar. Stir briefly to combine.
4. To make the crumble topping, put the flour and oats in to a large mixing bowl. Dice the butter and add it to the bowl, then rub it in with your fingertips until it is all incorporated. Pour in the remaining 50g sugar and stir in.
5. Scatter half the crumble topping over the rhubarb and pat it down with your fingertips. Repeat with most of the remaining half, then sprinkle the rest loosely on top.
6. Bake in the centre of the oven for around 40 minutes, or until the rhubarb is soft and tender and the topping is a deliciously crunchy golden brown.
7. If the top starts to burn, or cook faster than the rest, take the dish out of the oven and cover it with foil. Turn the oven down a notch and continue to cook.