Yield: 4 Servings
|1 pounds||Rhubarb, trimmed, wiped and cut into 1 inch lengths|
|Grated Zest of 1 orange|
|3 tablespoons||Orange Juice|
|small||Piece of root ginger, grated|
|½ teaspoon||Ground Cinnamon|
|5½ ounce||Soft Brown Sugar|
|3 ounces||Unsalted Butter|
|2 ounces||Chopped Nuts|
|¼ pint||Whipping Cream or Double Cream|
|1||Piece of preserved stem ginger, sliced|
|1½ teaspoon||Ginger Syrup|
Preheat oven to 200C, 400F, Gas Mark 6. Place rhubarb in a pan with zest, orange juice, ginger and cinnamon. Cover and cook gently for 5 minutes. Sweeten to taste with the brown sugar, reserving 2 oz.
Rub together flour and butter until mixture resembles fine breadcrumbs. Stir in 2 oz of the sugar and the nuts.
Spoon rhubarb into a bowl and top with crumble mixture. Bake in oven for 20 minutes until golden.
Whip cream until it forms soft peaks. Add sliced ginger and flavour with ginger syrup to taste.