Rhubarb, Ginger & Sweet Cicely Crumble

Name: Rhubarb, Ginger & Sweet Cicely Crumble
Total time: 55 min
Yield: 6
Ingredients: 600 g Rhubarb stalks (never the leaves), cut into 3 cm pieces; small handful Sweet cicely leaves, chopped; 1 tbsp Fresh ginger, grated; 2 tbsp Caster sugar; 150 g Plain flour; 90 g Cold butter, cubed; 60 g Light brown sugar

55 min · serves 6

Crops from your garden in this recipe: 🌱 Rhubarb 🌿 Sweet cicely

Ingredients

600 g Rhubarb stalks (never the leaves), cut into 3 cm pieces (grown in the garden)
small handful Sweet cicely leaves, chopped (grown in the garden)
1 tbsp Fresh ginger, grated
2 tbsp Caster sugar
150 g Plain flour
90 g Cold butter, cubed
60 g Light brown sugar

Green items are crops you can grow yourself.

Method

Heat the oven to 190C (170C fan).
Mix the rhubarb with the ginger, sweet cicely and caster sugar. The cicely is naturally sweet and aniseedy, so it softens rhubarb's sharpness and lets you use less sugar.
Rub the butter into the flour, stir in the brown sugar and spread over the fruit.
Bake for 35–40 minutes until golden. Serve warm with cream or custard.