Rhubarb, Apple and Ginger Crumble

1. Preheat the oven to 200°C/ 400°F/ Gas Mark 6.

2. Cut the rhubarb into chunks approximately 1½ inches long (approximately 3½cm) in length. Peel and core the apple and cut it into chunks approximately 3/4 inch (approximately 1½cm) in size. Peel and grate the ginger.

3. Put the fruit into a medium sized saucepan with the caster sugar, water and ginger. Heat over a medium heat until the sugar has dissolved and then allow the fruit to stew gently for approximately 15 minutes, stirring occasionally. The fruit should be soft but still retaining its shape. When done, put the fruit into an ovenproof dish (I used a medium-sized oval baker but an 8×8 or 9×9 dish should work as well).

4. To make the crumble topping, put the flour and butter in a food processor with a chopping blade and process for a few seconds until the butter has been chopped finely and the mixture resembles breadcrumbs. Stir in the oats and demerara sugar until well combined and sprinkle over the fruit to completely cover.

5. Place in the preheated oven and bake for 25-30 minutes until golden.