Rhubarb Crumble - Like No Other

Serves: Lots! enough for 8 and leftovers

1.5kg Yorkshire rhubarb

100g Pre-toasted plain flour

100g Ground almonds

100g Salted butter

100g Demerara sugar

100g Rolled oats

150g (10%) weight of sugar to rhubarb. White caster in this instance.

10g Sliced fresh ginger

Squeeze of one lime


Simply chop and wash the rhubarb and place in a deep crumble dish with the with the sugar, ginger and lime.

Bake in a pre-heated oven a75°C for 20 minutes.

Remove and allow to cool.

Using your fingertips, mix the dry ingredients for the crumble.

 Sprinkle over and bake at 170°C for 40 minutes.

Serve with homemade custard or crème anglaise, ice cream or simply cream.