You need a large deep baking dish made of glass or ceramic for this crumble, well buttered.
2 or 3 bunches of rhubarb – you want about 5 cups of diced raw fruit altogether.
3 tablespoons of Hakanoa Ginger Syrup
OPTIONAL – 2 tablespoons extra sugar for the rhubarb
1 & 1/2 cups of plain white flour
3/4 cup raw sugar
50 grams butter
1/2 tsp cinnamon
OPTIONAL 1/2 cup chopped walnuts
Preheat your oven to 160c
Trim and wash the rhubarb stalks. Dry and cut into 2cm lengths.
Toss the rhubarb with the Ginger Syrup making sure it is well coated, then tip it into your buttered baking dish.
NOTE – about the optional sugar – I like my rhubarb rather tart, because I intend to serve this crumble with Appleby Ginger Biscuit Ice Cream. If you want your rhubarb a touch sweeter, add an extra 2 tablespoons of sugar with the Ginger Syrup.
Put the flour, cinnamon & sugar in a bowl and mix well. Rub in the butter lightly to make a sandy mixture. Mix in the walnuts – again these are optional, but I like the extra crunch.
Sprinkle the mixture evenly over the fruit in the baking dish. Press with your fingertips to create dimples in the crumble.
Bake for 60 to 90 minutes, until the top is nicely golden brown with a few puddles of pink rhubarb juice bubbling through.
Let the pudding rest for 10 minutes before serving, or you risk burning a few eager tongues.