1 minute read
RHUBARB GINGER CRUMBLE POTS
from Sxzvcgv
INSIDE
GREAT STUFF TO EAT, TRY & DO!
Advertisement
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
1Preheat 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. 2Mix 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. 3Whip 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.
