Rhubarb Crumble

Everyone’s favourite and all the better for that. Crumbles are simple and quick to make and the sweet crunchy topping is always best contrasted with a fresh, slightly astringent fruit like rhubarb. I prefer to cook the fruit first and, if it produces too much juice, to drain some of it off (add it to yoghurt) so that the crumble isn’t made soggy.
I usually lightly spice the crumble mix: rhubarb and ginger are a classic combination so I add a teaspoon of ground ginger. Whether you add a level teaspoon or a rounded one will depend on how much you like ginger.

Serves 4                                                                      Time taken about 1 hour

500g rhubarb (weight minus leaves)
2-3 tablespoons granulated sugar
200g plain flour
285g Demerara sugar
100g butter
1 teaspoon ground ginger

Trim the rhubarb, peeling down any tough skin or stringy bits and cut into roughly 2cm lengths. If some of the stems are very thick cut them smaller. Put the rhubarb into an enamelled or stainless steel pan and sprinkle over the sugar and stir. Leave in a warm place for 15-20 minutes until the juices are starting to run then put on a low heat, stir again and cook gently until the rhubarb is nearly soft.

In the meantime make the crumble topping: put the flour, Demarara (and it must be Demerara sugar, the crumbling won’t work with other kinds), butter and ginger into a large bowl. Start to break up the butter with your fingers; then rub the mixture between your finger tips, letting it fall back into the bowl. At first the mixture will become very fine and rather dry but continue rubbing and mixing until the butteriness becomes evident and the mixture forms little, crumbly lumps.

Pour the cooked rhubarb into an oven proof dish and scatter over the crumble mixture. Place in a moderate oven (about 200°C/ Gas 5) and bake for 40-45 minutes (less in a fan oven) until the top is golden and crunchy.
Allow to cool for 5 minutes before eating: crumble is powerfully hot and can burn your mouth!