Rhubarb and ginger is a classic combination of flavours which works wonderfully in this crumble.
700g (1 lb 9 oz) rhubarb
2 tbsp stem ginger
3 tbsp ginger syrup
2 tbsp sugar
225g (8 oz) plain flour
175g (6 oz) butter
175g (6 oz) Demerara sugar
1. Place the rhubarb, chopped stem ginger and ginger syrup into an ovenproof dish; sprinkle with the sugar. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and spice. Place on top of the fruit.
2-oven AGA: place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 35-40 minutes until the fruit is cooked.
3 and 4-oven AGA: place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream
Conventional cooking: bake at 180ºF (350ºF), fan oven 160ºC, Gas Mark 4 for 35-40 minutes.