James Martin’s classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour.
Ingredients
-
- 10 sticks of
rhubarb - 4 tbsp water
- 8 tbsp
caster sugar - 1 tsp powdered
ginger - 110g/4oz
butter, softened - 110g/4oz
demerara sugar - 180-200g/6-7oz
flour
- 10 sticks of
- To serve
-
double cream
Preparation method
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Preheat the oven to 180C/350F/Gas 4.
-
Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
-
Once cooked, remove from the oven, sprinkle over the ginger and mix well.
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Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
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Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
-
Remove and allow to cool slightly before serving with double cream.