mary berry rhubarb and ginger crumble

rhubarb and ginger crumble

Basic ingredients for rhubarb and ginger crumble 

• Rhubarb, 700 grams, trimmed and sliced into pieces of 2 inches
• Finely chopped 3 pieces of preserved stem ginger in syrup
• 1 orange zest
• Stem ginger syrup, 2 tablespoons
• Demerara sugar, 25g
• Self-rising flour, 280g
• Demerara sugar 280g
• Butter, diced, 200g
• Flaked almonds, 50g
• Oats, 50g 

How to make rhubarb and ginger crumble

1. PREPARE THE RHUBARBS:Stir the ginger, orange zest, ginger syrup, and sugar into the rhubarb and bake at 150°C for 45 minutes.
2. Make The Topping:Add the flaked almonds and oats to the flour, sugar, and butter in a bowl. Rub the butter into the flour and sugar.
3. BAKE:In the oven, bake the rhubarb until golden brown on top after about 50 minutes.

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