Rhubarb Crumble

A quick tip before the recipe is that Kate Singh has her new ebook  on Amazon just now. It is called "The Homemade Housewife" and contains everything you need to become self-sufficient at home. It was downloadable for free yesterday and will be for the next few days !

Now that it is time to harvest the rhubarb this delicious pudding is on the menu quite a lot.

1lb rhubarb cut into chunks

4oz sugar (more if your rhubarb is very tart)

1/2 tsp ground ginger

6oz plain flour

4oz margarine or butter

2oz brown sugar (white will do !)

Stew the rhubarb with the first lot of sugar and stir in the ginger once it has got soft. You will need about 1/4 pint of water in there as well to stop the rhubarb sticking. Be careful not to stew too long as then the chunks disappear.

Cut the margarine into the flour and once it is like fine breadcrumbs stir in the second lot of sugar. Tip the stewed rhubarb into an oven-prood dish and sprinkle with the crumble topping. We like lots of topping so this makes a good, thick layer. Bake at 200C (400F) for 20-30 minutes, until the topping gets golden. Enjoy ! (If you don't like ginger with rhubarb just leave this out.)