INSIDE EAT, TRY & DO!
GREAT STUFF TO
DIY NEWS
TIDY-UP IDEAS
TILING TIPS
RHUBARB GINGER CRUMBLE POTS TAKES 30 MINS SERVES 4 400g rhubarb, cut into 2cm pieces 175g caster sugar 2tbsp rose water 150g plain flour 1tsp ground ginger 100g cold unsalted butter, cut into chunks 200ml double cream Zest of 1 orange 3 balls of stem ginger, cut into chunks
1
Preheat the oven to 180C/Gas 4. Put the rhubarb in a pan with 100g of the sugar and 2tbsp water. Cover and cook gently for 5 mins until the rhubarb is just tender. Turn into a bowl and leave to cool. Stir in the rose water.
2
Mix the remaining sugar with the flour and ginger. Rub in the butter until the mixture comes together to form crumbs. Tip out onto a lined baking tray and spread out in a thin layer. Bake for 10-15 mins, stirring the mixture once during cooking until golden. Set aside to cool. Whip the cream with the orange zest until it is just holding its shape. Spoon the rhubarb into the tumblers and put the crumble and whipped cream on top. Decorate with the pieces of stem ginger.
3
FEATURE ROSE FOOKS PHOTOGRAPHS FUTURECONTENTHUB.COM
SWEET & ZINGY
M AKE YOUR OWN SOAP
0 SIMPLE SUPPERS
p102 CLEV CLUTTER SOLUTIONS
MAY 2021 | 101
