- 500 g rhubarb
- 50 g caster sugar
- 0.5 tsp ground ginger
- 227 g pack crumble topping
Cut the rhubarb into 5cm lengths. Put in a 1-litre ovenproof dish with 50ml water, the caster sugar and ground ginger.
Scatter over the crumble topping and bake at 200°C, fan 180°C, gas 6 for 45 mins. Serve with custard.