Rhubarb and ginger crumble

Method

• 1
  Cut the rhubarb into small similar-sized pieces. Stir the rhubarb, sugar and ginger in a large bowl until well combined, making sure the rhubarb is evenly coated in the sugar.
• 2
  To make the topping, use your fingertips to rub butter into the flour until it resembles coarse breadcrumbs (don’t use your palms as the butter may melt, which gives the topping a cakey texture). Stir in the sugar and biscuit.
• 3
  Divide the rhubarb filling among six 250ml (1-cup) capacity ovenproof dishes. If you don’t have individual dishes, use 2.5L (10-cup) capacity ovenproof dish. Make sure you leave enough room at the top of each dish for the crumble topping.
• 4
  Spoon – or use your hands – to sprinkle the topping over the rhubarb mixture. Make sure the topping is evenly distributed and goes right to the edges of the dish. This ensures your crumble will have a crisp, golden crust.
• 5
  Bake in oven preheated to 180C for 30-35 minutes or until the crumble is golden and the rhubarb is tender. To test, use a small sharp knife to pierce through the crumble and into the filling. Serve with ice-cream.