Winter Rhubarb and Almond Crumble

I think this is best served with a generous helping of warm custard. This reminds me of school dinners when they used to be more wholesome.

Serves 4

For base:
400g cleaned rhubarb, cut into 1 inch chunks
50g raw caster sugar
1 tsp grated ginger

For crumble:
50g of raw almonds, roughly chopped
40g chilled butter, cut into small cubes
90g self-raising flour, sifted
1 tsp cinnamon
50g raw caster sugar
1/2 tsp grounded ginger

To serve:
Custard or ice-cream or double cream

Pre-heat oven to 200c

Mix all the base ingredients of rhubarb, sugar and fresh ginger in a bowl and empty into a baking dish. Press down on the rhubarb with your hands so it is spread evenly and is a fairly compact base.

In a large bowl rub the butter and the flour until it resembles breadcrumbs. Using your fingers works best. Then stir in the almonds, cinnamon, sugar and grounded sugar.

Sprinkle the crumble evenly over the rhubarb and press it down firmly using your hands. Run a fork over the top of the surface.

Place in the middle shelf of the oven and cook for 35 minutes or until topping is golden brown. Leave to rest for 10 minutes before serving with custard, ice cream or pouring cream.