This rich and oaty crumble is scrumptious topped with the sharp rawness of a dollop of creme fraiche.
For 6 to 8 people
2cm fresh ginger, chopped finely
Juice and peel (see below) of 1 unwaxed orange
For the crumble topping:
100g wholemeal flour
100g rolled (porridge) oats
100g butter, cut into small cubes
100g Demerara sugar
Preheat oven to 180°C, Gas Mark 5. Trim and peel the rhubarb. Cut into 3cm pieces and place in a 2 litre ovenproof dish with the chopped ginger. Sprinkle over sugar and orange juice. Place in oven to cook for about 20 mins while you prepare the topping.
To make the topping: mix flour and oats in a bowl. Add cubed butter and rub together to form a breadcrumb consistency. Stir in Demerara sugar and orange peel. Take rhubarb out of oven and sprinkle crumble on top. Return to oven and cook for a further 20 to 30 mins, until browned. Serve hot, with cream or creme fraiche.