Rhubarb and Ginger Crumble
700g (1 lb 9 oz) rhubarb
2 tbsp stem ginger
3 tbsp ginger syrup
2 tbsp sugar
225g (8 oz) plain flour
175g (6 oz) butter
175g (6 oz) Demerara sugar
1. Place the rhubarb, chopped stem ginger and ginger syrup into an ovenproof dish; sprinkle with the sugar.
2. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and spice. Place on top of the fruit.
3. Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked.
4. Serve warm with custard or cream
Bake at 180ºF (350ºF), fan oven 160ºC, Gas Mark 4 for 35-40 minutes.