Recipe - Nutty Rhubarb Crumble

1 pound Rhubarb, trimmed, wiped and
cut into 1 inch lengths
Grated Zest of 1 orange
3 tablespoon Orange Juice
small Piece of root ginger, grated
One half teaspoon Ground Cinnamon
5 One half ounce Soft Brown Sugar
4 ounce Flour
3 ounce Unsalted Butter
2 ounce Chopped Nuts
One fourth pt Whipping Cream or Double
Cream
1 Piece of preserved stem
ginger, cut or sliced up
1 One half teaspoon Ginger Syrup

Preheat oven to 200C, 400F, Gas Mark 6. Place rhubarb in a pan with zest,
orange juice, ginger and cinnamon. Cover and cook gently for 5 minutes.
Sweeten to taste with the brown sugar, reserving 2 oz.

Rub together flour and butter until mixture resembles fine breadcrumbs.
Stir in 2 ounce of the sugar and the nuts.

Spoon rhubarb into a bowl and top with crumble mixture. Bake in oven for 20
minutes until golden.

Whip cream until it forms soft peaks. Add cut or sliced up ginger and flavour with
ginger syrup to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini