400g rhubarb cubed, 100g stem ginger finely chopped, 100g caster sugar
140g self raising flour, 85g butter, 50g caster sugar
- Add the rhubarb and caster sugar to a pan and simmer for 15 minutes on a low heat stirring occasionaly. Preheat the oven to 200 degrees.
- Make the crumble topping by rubbing together the flour, butter and sugar until it resembles breadcrumbs
- Tip the rhubarb into an ovenproof dish and stir in the stem ginger. Scatter over the crumble topping mixture.
- Bake for 30 minutes until golden brown, serve with custard!