Caramelised rhubarb and ginger crumble with clotted cream recipe

Caramelised rhubarb and ginger crumble with clotted
cream recipe:

Ingredients:

• 500g rhubarb, trimmed
•  2-3 inch piece of ginger
•  100g caster sugar
•  40g unsalted butter, cut into cubes
•  Splash of dark rum

For the crumble

• 50g hazelnuts
•  100g plain flour
•  Pinch of ground cinnamon
•  45g cold unsalted butter, cut into cubes
•  75g demerara sugar
•  Clotted cream, to serve

Method: How to make caramelised rhubarb and ginger crumble with clotted cream:

:1. Preheat the oven to 200°C/gas 6.

2. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are
thick. Peel the ginger.

3. Gently heat the sugar in a pan until dissolved and beginning to caramelise.
Add the rhubarb and grate in the ginger. Toss to coat. Gradually add the
butter and shake the pan to combine. Allow the rhubarb to caramelise
evenly, turning if necessary. Add a splash of dark rum and stand back as the
alcohol may flambé. Cook for a further minute until the sauce is thick and
syrupy and rhubarb is breaking down.

4. To make the crumble topping place all the ingredients in a food processor
and blend until evenly combined (if you want to make your crumble mixture
a little stickier also add a splash of water at this stage). Transfer the
mixture to a bowl until ready to use.

5. Spoon the caramelised rhubarb into the bottom of 4 small individual
serving dishes. Sprinkle the crumble mixture on top and bake for 15-20
minutes until golden brown and bubbling.

6. Remove from the oven and serve with a spoonful of clotted cream.