Rhubarb crumble

An easy recipe, and this time i got it from the BBC website. I bought the rhubarb last tuesday at the Meiden. It’s a lovely thin pink rhubarb, nothing like the tougher, broader and darker sticks you can get in summer. I couldn’t resist getting some!

This is a real easy recipe you can simply make during the week while you make your dinner. Or anytime you want to basically.

I only had 7 sticks of rhubarbs, so i took 3/4 of the amounts given in the recipe. It is enough for 2/3 people.

Ingredients

• 7 sticks of rhubarb
• 3 tablespoons of water
• 6 tablespoons of sugar
• 1 teaspoon of powdered ginger
• 80 grams of butter
• 80 grams of sugar (demerara, or any you have in the home)
• 150 grams of flour

Preparation

1. preheat the over to 180C, 350F
2. cut the rhubarb into 7 cm long sticks and place them on a oven tray, sprinkle with water and caster sugar, roast in the over for 10 minutes
3. after the 10 minutes, get the rhubarb out of the oven and spread the ginger over them and mix well
4. rub the butter with the flour and sugar for the crumble toppping, sprinkle over the rhubarb and bake in the oven for 35-45 minutes, untill the crumble topping is crisp and golden-brown and the rhubarb is bubbling
5. allow to cool a bit, whip some cream, serve in a bowl roughly mixed with the cream