Over the weekend we finally chopped down all of Court's rhubarb, and ended up with a harvest of just over 2 kilos. Result! This is one of my favourite recipes; it has been adapted from Delia Smith's Rhubarb and Almond Crumble - I have changed it to Rhubarb Ginger Crumble as the major change is that I've tripled the amount of ginger from the original recipe. So tasty that even Court said she may not hate rhubarb as much as she thought.
Rhubarb Ginger Crumble:
1 kg rhubarb
125 g sugar
1 rounded tbsp fresh grated ginger
125 g almonds (whole or chopped)
80 g chilled butter, cubed
180g self raising flour
2 tsp cinnamon
1-2 tsp ground ginger
125 g dark brown sugar
Preheat the oven to 400F/200C. Chop the rhubarb into 1 inch (2.5cm) lengths. Mix with the sugar and fresh ginger and set aside. In a food processor, add the almonds, butter, flour, cinnamon, ginger, and brown sugar and process until the almonds are mostly finely chopped.
In an 8"x11" baking dish, press the rhubarb mixture firmly in so it is spread evenly. Sprinkle the crumble mixture all over the rhubarb and press it down firmly all over; the more tightly it is packed together the crisper it will be. Finally, lightly run a fork all over the surface. Bake the crumble in the preheated oven for 35-40 minutes. Leave it to rest for 10 minutes and then serve.