Nutty rhubarb crumble

Yield: 4 Servings

Measure Ingredient
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
4 ounces Flour
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.

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