Rhubarb Crumble with Ginger Extract

Makes 4 generous portions



  • 12 sticks rhubarb
  • dash of ginger extract
  • 1tbsp cornflour
  • 10g butter
  • 50g caster sugar


  • 100g butter
  • 150g plain flour
  • 1 tsp baking powder
  • 5tbsp Demerara sugar


  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Chop rhubarb into approx. 1cm pieces. Combine filling ingredients in a pan, then cook over a medium heat until butter is melted and sugar dissolved. Transfer into a small oven-proof dish.
  3. In a mixing bowl, rub the butter into the flour and baking powder until the mixture resembles breadcumbs. Stir in the sugar. Cover the filling with the topping.
  4. Bake for approx. 40 minutes or until the top is golden brown. Serve with ice cream, double cream, clotted cream or custard.