Rhubarb Crumble Recipe

Instructions

1. Pre-heat oven to 200ºC fan. *
2. In a medium shallow oven proof dish, put all your rhubarb mix ingredients and combine well with your hands or a spoon. Place in the centre of your preheated oven and bake for 15-20 minutes (gently stirring half way through) until just starting to soften but holding their shape. *
3. In a medium bowl, combine flour, ginger, salt and butter. Rub the butter into the flour until you have a coarse breadcrumb like texture. *
4. Mix in golden sugar and oats and squeeze and release your ingredients so you get some bigger clusters. *
5. On a baking tray lined with greaseproof paper, place your crumble in an even layer and bake for 10-15 minutes, checking and stirring after 8 minutes. *
6. Once crumble is part baked and rhubarb is also part cooked, remove both from the oven, remove the vanilla pod and scatter crumble on top, then demerara sugar. Bake again for 10 minutes until golden brown and it has a crunchy topping! *
7. To Serve, Let the crumble stand for a few minutes and serve with cold double cream or hot custard, whichever you prefer! *