I clearly was having a bit of a ginger frenzy this weekend, so ginger got into my rhubarb crumble as well. This makes quite a big crumble as there were quite a lot of hungry people eating it, but the recipe can easily be halved (or doubled) depending on how much you want.
6 30cm stalks of rhubarb
3 tbspns sugar
2 balls stem ginger preserved in syrup, cut into small pieces
3 tbspns syrup from the ginger jar
2 cups plain flour
100g butter, diced
½ cup brown sugar
1 cup desiccated coconut
Clean the rhubarb and cut into 2-inch batons. Scatter evenly across an ovenproof dish. Sprinkle the chopped preserved ginger and the sugar over the top, and drizzle the syrup over as well.
Put the flour, butter, brown sugar and coconut in a separate bowl, and rub it together with your fingertips until it resembles coarse breadcrumbs.
Sprinkle over the top of the fruit.
Bake at 180C for 30 mins. Serve with whipped cream or custard.