Another recipe from The Ginger Pig.
Ingredients
125g (4.5oz) chilled butter, diced
125g (4.5oz) plain flour
50g (2oz) ground almonds
50g (2oz) soft brown sugar
50g (2oz) rolled oats
700g (1lb 9oz) rhubarb, course strings removed
20g (3/4 oz) fresh ginger root, peeled and grated
50g (2oz) unrefined caster sugar
Preparation
Preheat oven to 180ºC/350ºF/GM4
Rub the butter and flour together in a bowl until the mixture resembles breadcrumbs. Add the ground almonds, sugar and oats and mix well.
Chop the rhubarb and place in an overproof dish with the ginger. Add 4 Tbsp of water, spring with the caster sugar, then evenly spoon the crumble mixture over the top.
Place the dish on a baking sheet and bake for 40 minutes, until golden and bubbling.
Serves 4. Add a bag of frozen berries when rhubarb is running low to make the recipe go farther.
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