When it comes to puddings, there's nothing more comforting than a good crumble with a bit of ice cream or custard on the side. Want to make your own? Chef and food blogger Tess Ward shares her favourite recipe with rhubarb and stem ginger below.
You will need (to serve eight):
700g rhubarb, trimmed, sliced into 2 inch pieces
3 pieces preserved stem ginger in syrup, finely chopped
Zest of 1 orange
2tbsp stem ginger syrup
25g demerara sugar (for the rhubarb mix)
280g demerara sugar (for the topping)
280g self raising flour
200g butter, diced
50g flaked almonds
STEP 1: Prepare the rhubarb
Preheat oven to 150°C. Tip the rhubarb into a deep pie dish and mix in the ginger, orange zest, ginger syrup and 25g sugar.
STEP 2: Make the topping
Place the flour, sugar and butter in a bowl. Rub the butter into the flour and 280g sugar. Then add the flaked almonds and oats and use your hands to combine.
STEP 3: Bake
Cover the rhubarb with the topping and cook in the oven for about 50 minutes and until it's golden brown on top.
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