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Zingy rhubarb topped with crunchy crumble and served with soothing, sweet custard
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.
% of the Reference Intakes
Typical values per 100g: Energy 193kj/46kcal
Each serving provides
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