Take your classic rhubarb crumble up a spicy notch with its best mate ginger - it's a match made in pudding heaven.
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Here's how you do it
Pre-heat the oven to 160°C. Trim the stalks of the rhubarb and strip off any stringy bits. Pop the rhubarb into a pan with 100g sugar and ginger. Add 1/2 a cup of water and let simmer for 10 minutes. Keep an eye on it as you want the rhubarb to soften but keep its shape a little.
Whilst the rhubarb is bubbling, make the crumble. Combine flour and butter together in a large bowl and rub together until you're left with crumbs. Stir in the sugar and chopped pecans.
Transfer the rhubarb to an oven-proof dish, top with the crumble mix and bake for 30 minutes.
Divide into bowls and serve warm with lashings of single cream.