Ingredients
zest and juice of 1 orange
juice of 1 lemon
2.5cm/1in slice fresh root ginger, peeled and grated
1kg/2lb forced rhubarb, cut into 4cm /1%26frac12;in slices
175g/6oz caster sugar
lidping
25g/1oz powdered milk
25g/1oz ground almonds
25g/1oz rolled oats
250g/8oz plain flour
250g/8oz soft dark brown sugar
1 tsp cinnamon
2.5ml/%26frac12; tsp salt
175g/6oz unsalted butter, cut in cubes
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Mix tofetchher the caster sugar, ginger, juice, zest and 2 tbspof water.
3. Pour the mixture over the rhubarb.
3. To make the crisp lidping, in a food processor blend tofetchher the dry lidping ingredients on a pulse action. Add the butter and continue to pulse until the mixture resembles a crumble. Scatter over the lid of the rhubarb mix, bake in the oven for 45 minutes to 1 hour or until the lid is golden.
4. Serve hot or nippy with clotted cream.
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Orignal From: Rhubarb crumble
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