Kim Wilde's rhubarb crumble

recipe

Kim Wilde's rhubarb crumble

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Kim Wilde is supporting Seeds of Change's Dig Your Dinner campaign which encourages the nation to grow their own dinner and to preserve tasty, endangered British vegetables for the future.

Ingredients

For the crumble:
110g plain flour
110g rolled oats
100g butter
50g demerara sugar
For the filling:
900g rhubarb, chopped into small chunks
175g caster sugar
Stem ginger in syrup, chopped

Directions

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To make the filling: Wash the rhubarb and chop into small chunks. Add to a saucepan with the caster sugar, orange rind and juice and cook gently until the rhubarb starts to soften.
Add the sultanas, chopped stem ginger to taste, and some chopped mint. Mix together and place in a serving dish approximately inch in diameter with a good height.
To make the crumble: Rubbing the butter into the flour until it resembles breadcrumbs, then add the oats. Stir in the demerara sugar and tip over the prepared rhubarb.