Rhubarb Crumble

Method

1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Cut the rhubarb into 7cm/3in long sticks and place on an oven tray and sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 mins. Sprinkle over the ginger and mix well.
3. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
4. Rub the butter into the flour and sugar to make the crumble topping.
5. Sprinkle over the rhubarb and bake for 35-45 mins, or until the crumble topping is crisp and golden brown and the rhubarb filling has softened and is bubbling.
6. Allow to cool slightly before serving with double cream or custard.