You can make a large crumble very quickly or divide it into eight ramekin dishes for a more sophisticated (nay portion controlled) dessert. It freezes well. Serve with whipped cream, greek yoghurt, ice cream or real custard (yes, it’s made from fresh eggs and milk, not the yellow coloured white sauce from a packet). Serves eight to ten.
Cut up about 1kg (2lbs) of rhubarb into chunks. Place in a pan with 75g (3oz) brown sugar and 1 teaspoon ground ginger. Simmer gently for about 10 minutes with the lid on, stirring from time to time. Transfer to a pie dish. Sprinkle with crumble topping and bake for 30 – 40 minutes at 180 degrees C (350 degrees F).
200g (8 oz) wholemeal flour (or half flour, half rolled oats)
70g (3 oz) butter
70g (3 oz) brown sugar
I sometimes use half flour, half mouse muesli.
Rub the butter into the flour (or flour and oats) using your fingertips. Stir in the sugar. Spread over the fruit in an even layer.