Method

In a pan, stew the rhubarb on a low heat for thirty minutes (draining of any excess water from the freezing process), add the ginger syrup and cook for another five minutes.

Gently together the crumble ingredients using your fingertips, careful not to use too much pressure… until you create a crumbly rubble mix.

Grab a oven-proof dish and assemble the fruit first and the crumble on top.

Bake at 170 degrees for 35 minutes, serve with lashings of Nush Natural Almond M.lk Yog. Rhubarb, ginger and almond… the best flavour combination ever!