Here is one of John’s favorite dishes, making use of the beautiful rhubarb that grows in the perennial beds.
Use the stalks of the rhubarb, they are really yummy, the leaves are not good for human consumption!
Serving 6 people
750 g rhubarb, cut into 2-3 cm chunks
75 g soft brown sugar
1 level tsp ground ginger (optional)
225 g plain flour
100 g butter (room temperature)
75 – 100 g soft brown sugar (according to taste)
Cook rhubarb gently for about 15 minutes (should still be chunky). Drain off half of the juice and transfer fruit to a pie dish. Heat oven to gas mark 4, 180°C.
Place flour in a mixing bowl, add the butter and rub it into the flour using your fingertips. When it all looks crumbly and the fat has been distributed fairly evenly, add the sugar and combine that well with the rest.
Now sprinkle the crumble mixture all over the fruit in the pie dish and spread it out with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes, or until the top is tinged with brown.
A great option is instead of using just flour, to use 165 g of flour and 55g of porridge oats.