Ingredients

7 stalks

of freshly picked rhubarb, trimmed and cut into 5cm chunks

Zest from 1 orange

Juice from 1 orange

1tsp

organic Fairtrade cinnamon stick

2-3 tbsp

organic golden caster sugar

For the crumble:

120g/4oz

butter, softened

100g/3.5oz

organic golden caster sugar

170g/6oz

organic plain flour

Digestive biscuits, crunched into fine crumbs

Pinch

organic ground ginger

Steenbergs is based in Yorkshire, not quite the Rhubarb triangle near Wakefield but not very far away. We have a delicious rhubarb growing in our garden which we were given by family, tender and very red. Rhubarb crumble is a classic.

Method

Put the rhubarb pieces into a pan, grate over the zest from the orange, then squeeze over the orange juice, then add the caster sugar and organic Fairtrade cinnamon stick and simmer for 10 minutes. Remove the cinnamon quill.
Heat the oven to 180oC/350oF. Scoop the rhubarb mixture into a baking dish.
To make the crumble: combine the butter, caster sugar, flour, Digestive crumbs and ginger into a bowl. Rub with your fingers until the mixture resembles breadcrumbs; I find rubbing mixtures like this or pastry weirdly enjoyable and satisfying – a moment of peace in a hectic life. Sprinkle the crumble evenly over the rhubarb and bake for 10 minutes, until golden.
Allow to cool slightly before serving with custard or ice cream or cream.