Servings: 6

750g rhubarb, cut into small lengths 750g rhubarb, cut into small lengths
4balls stem ginger, cut into thin slivers 4balls stem ginger, cut into thin slivers
4 tbsps golden caster sugar 4 tbsps golden caster sugar
1 tbsp cornflour 1 tbsp cornflour
175g plain flour 175g plain flour
125g demerara sugar 125g demerara sugar
50g jumbo porridge oats 50g jumbo porridge oats
125g butter, cold cut into cubes 125g butter, cold cut into cubes

Preheat the oven to fan 200. Put the rhubarb, sugar, ginger and cornflour into the bottom of the dish and toss everything together well.
In a large bowl, mix the flour, sugar and oats. Add the butter and rub in until the mixture resembles coarse breadcrumbs.
Sprinkle the crumble evenly over the rhubard filling and bake for 25 to 30 mins until the topping is golden and the filling just beginning to bubble up.
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