Rhubarb & ginger crumble
It’s one of the foodie highlights of early spring, so make the most of Yorkshire forced rhubarb with our deconstructed take on crumble
Ginger Nut Biscuits
1 zest(s) of 1
Freshly squeezed orange juice
1 inch slice(s)
0% fat natural Greek yogurt
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Crush the biscuits in a bowl using the end of a rolling pin to make coarse crumbs. Stir in the oats and ½ tbsp of the sugar. Add the melted butter and stir to combine. Spread out on a baking sheet, and bake for 5 minutes, or until toasted and golden. Set aside.
- Meanwhile, put 75ml water, the orange juice and remaining sugar in a large, wide pan set over a medium heat. Add the ginger and cook until the sugar dissolves. Bring to a boil then add the rhubarb to the pan in a single layer. Reduce the heat, cover and cook for 5 minutes until the rhubarb is just tender.
- Serve the rhubarb and its cooking liquid topped with the yogurt, crumbs and zest.