Kim's rhubarb crumble

Crumble is often regarded as a winter dish, but this one, made with the new season’s outdoor rhubarb, is sublime
Ingredients (Serves 4)
For the crumble
  • 100g/4oz butter
  • 100g/4oz plain flour
  • 100g/4oz rolled oats
  • 50g/2oz Demerara sugar
For the filling
  • 900g/2lb rhubarb, rinsed, trimmed and cut into small chunks
  • 175g/6oz caster sugar
  • Juice and grated rind of 1 orange
  • 1 ball stem ginger in syrup, chopped
  • Handful of sultanas
  • Handful of fresh mint, roughly chopped
Preheat the oven to 200°C, 400°F, Gas 6. Start by making the filling. Put the rhubarb in a pan with the sugar and orange juice and rind and cook gently until the rhubarb starts to soften. Add the chopped stem ginger to taste, the sultanas and some chopped mint, mix together and spoon into a dish, approximately 20cm/8in in diameter with good height.

To make the crumble, rub the butter into the flour until resembling fine breadcrumbs, stir in the oats and then the sugar. Pour the topping over the prepared rhubarb and bake in the preheated oven for 25 minutes or until the fruit bubbles on the surface. Serve with custard, of course!