A classic pudding, perfect for Sunday lunch. The ginger works well with the rhubarb. This will serve 6 – 8 people.
So what do you need?
- 800g rhubarb
- 2 tsp. fresh ginger (grated)
- 4 tbsp sugar
- 200g plain (all purpose) flour
- 100g butter
- 100g sugar + 1 tbsp.
- 75g oats
- 30g almonds
So what do you do?
Preheat your oven to 175 degrees C / 350 F.
Start by chopping the rhubarb into pieces 3 – 5 cms long and put them in an ovenproof dish. Sprinkle over the ginger and the sugar.
The put the flour and butter in a mixing bowl and rub them together with your fingers until they for a breadcrumb like mixture. Then add 100g sugar and the oats and mix them in. Sprinkle the crumble mid over the rhubarb and sprinkle the almonds and a tablespoon of sugar over the top. Put the crumble in the oven and bake for about an hour until golden brown on top. Serve with cream, custard or vanilla ice-cream.