Luxury Rhubarb Crumble

This started off as a basic Rhubarb Crumble recipe that I experimented with until I had added other ingredients that complemented the rhubarb and created a much richer taste. It is a fairly quick and easy dessert to make and is still simple with a heart-warming homely feel.

• Ready In: 38 mins
• Serves: 4
• Yields: 1 Pie

Ingredients

• Crumble Topping

• 150  g all-purpose flour
• 25  g oats
• 60  g  granulated brown sugar
• 100  g butter
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg

• Crumble Filling

• 400  g  chopped fresh or frozen forced pink rhubarb
• 2  tablespoons red wine
• 90  g caster sugar
• 2  tablespoons lemon juice
• 10  g  peeled and grated fresh ginger

Directions

1. Preheat oven to 180C/350F/Gas 4 and lightly grease a 9-inch round pie tin with butter.
2. Put all crumble topping ingredients into a food processor and blitz until ingredients are well mixed but not too finely chopped.
3. Place all crumble filling ingredients into a pot and cook for around 5 minutes over a medium heat on the stove stirring until all sugar has dissolved and the rhubarb has softened but still retaining some shape.
4. Pour crumble filling into the greased pan and place the crumble topping on the filling , use your fingers to 'loosen' the crumble to create rough texture , do not smooth the crumble over.
5. Bake in oven for around 25 minutes.
6. Serve immediately alone or with clotted cream/ice-cream but if you serve the crumble after it has cooled then re-heat in oven for 5 minutes in the same temperature it was baked inches.