Makes 1 Ramekin - multiply ingredients to make required number of portions
Taking over an allotment last autumn, one of the first crops to be harvested this year has been the rhubarb that I inherited. Having swiftly discovered that everyone I know has an opinion on this most divisive of plants (ie. most appear to hate it including my wife and children) I thought I would cook something fast and easy for a mid-week sweet treat.
The result was a resounding success, with the sweetness of the sugar and the taste of the stem ginger combining to balance the natural sourness of the rhubarb.
2 Stems Rhubarb, cut into 1 inch pieces (approx 10 inch each)
30g white sugar
Tiny piece Stem Ginger, chopped
30g Plain Flour
15g Unsalted Butter
15g Demera Sugar
1. Preheat oven to 180C (170C fan)
2. Put rhubarb, white sugar, and approx 1/2cm water into pan, cook on low heat for approx 10 min, stirring now and then, until nice and soft.
3. Rub butter together with flour until mixture is like breadcrumbs.
4. Add demera sugar to crumble mixture and mix well.
5. Stir in stem ginger to rhubarb pan and stir, a couple of minute before end of cooking.
6. Pour rhubarb and juices into ramekin.
7. Cover with crumble mixture and cook for approx 20 min, until golden-brown.
8. Serve with preferred topping - ice cream, double cream, custard, creme fraiche etc etc.