Rhubarb and Ginger Crumble

preparation 35
cook time 45min
Serves 6

Ingredients Method

800g rhubarb, cut into 2cm pieces
2 balls stem ginger in syrup, drained and chopped
3 tbsps ginger syrup from the stem ginger jar
100g caster sugar, plus 75g for the crumble
50g Oats
100g plain flour
75g butter, chilled and cut into small cubes
25g sunflower seeds
25g poppy seeds
Custard or cream, to serve

1. Pre-heat the oven to 190°C/Fan 170°C/Gas 5. Put the rhubarb in an ovenproof dish. Add the chopped stem ginger, ginger syrup and 100g sugar, then stir to mix.

2. Cover and cook in the oven for 25 minutes. Drain off about half the juices and reserve them.

3. Put the oats and flour in a bowl and rub in the butter. Stir in 75g sugar and the sunflower and poppy seeds. Sprinkle on top of the rhubarb in an even layer and bake for 45 minutes.

4. Serve hot with the reserved juices and custard or cream.

Ingredients

800g rhubarb, cut into 2cm pieces

2 balls stem ginger in syrup, drained and chopped

3 tbsps ginger syrup from the stem ginger jar

100g caster sugar, plus 75g for the crumble

50g Oats

100g plain flour

75g butter, chilled and cut into small cubes

25g sunflower seeds

25g poppy seeds

Custard or cream, to serve

Method

1. Pre-heat the oven to 190°C/Fan 170°C/Gas 5. Put the rhubarb in an ovenproof dish. Add the chopped stem ginger, ginger syrup and 100g sugar, then stir to mix.

2. Cover and cook in the oven for 25 minutes. Drain off about half the juices and reserve them.

3. Put the oats and flour in a bowl and rub in the butter. Stir in 75g sugar and the sunflower and poppy seeds. Sprinkle on top of the rhubarb in an even layer and bake for 45 minutes.

4. Serve hot with the reserved juices and custard or cream.