Mary Berry Rhubarb and Ginger Crumble
Ingredients
FOR THE BASE:
- 10 Rhubarb sticks. Cut into 3 inch sticks
- 4 tbsp water
- 8 tbsp caster sugar
- 1 tsp powdered ginger
FOR THE TOPPING:
- ¾ cups wholemeal flour
- 7 tbsp butter softened
- ½ cup light muscovado sugar
FOR SERVING:
- double cream
Instructions
FOR THE TOPPING:
- Place the flour in a bowl and add the butter. Rub the butter into the flour then stir in the muscovado sugar to make the crumble topping.
ASSEMBLE CRUMBLE:
- Preheat the oven to 180C (fan 160°C)
- Cut the rhubarb into 3 inch sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar.
- Roast for 10 minutes and then sprinkle the ginger and mix well.
- Fill an ovenproof dish with the rhubarb.
- Sprinkle the crumble topping over the rhubarb and bake for 30 minutes, or until the crumble topping is crisp and golden-brown. Also make sure that the rhubarb filling is bubbling. Test if the rhubarb is tender and if not cover the crumble with foil and leave further in the oven.
- Allow to cool slightly before serving with double cream.