ingredients
serves 6
2 1/4 pound rhubarb, chopped
grated rind and juice of 1 lemon
1 tablespoon stem or crystallized ginger, finely chopped
1/2 cup brown sugar
for the crumble
1 1/2 cups All purpose flour
pinch of salt
1/3 cup butter, diced
1/4 cup Demerara or granulated brown sugar
method
1. Heat the oven to 190°C (375°F).
2. Grease a 1 qt pie dish with butter.
3. To make the crumble, sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
4. Put the rhubarb in a bowl and add the lemon rind, juice, ginger and sugar. Mix well and spoon into the prepared dish.
5. Cover the rhubarb with the crumble topping and bake for 25 - 30 minutes. Serve hot or cold.
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more information
The grated rind and chopped flesh of an orange can be used instead of the ginger and lemon.
