The flavour of rhubarb is greatly improved by the addition of a spice such as ginger. Serve hot with sweetened whipped cream or cold with vanilla ice-cream.
175 g (6 oz) flour
75 g (3 oz) butter or margarine
75 g (3 oz) caster sugar
for the filling:
3/4 kg (1 1/2 lb) rhubarb, trimmed,
cleaned and cut into 2.5 cm (1 in) slices
100 g (4 oz) demerara sugar
Juice and finely grated rind of 1 orange
1 tsp ground ginger
1. To prepare the topping, sift the flour into a mixing bowl. Add the butter or margarine in pieces and rub into the flour until the mixture resembles fine breadcrumbs.
2. Mix in the sugar. Put the rhubarb slices in a medium-sized deep pie dish and stir in the remaining ingredients with a large metal spoon.
3. Sprinkle the prepared topping over the rhubarb and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 30 minutes or until the topping is golden-brown and the filling soft when pierced with a skewer.
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