Rhubarb, wild watermint & ginger crumble

A favourite pudding for early spring, when the wild watermint* has appeared at the stream edges and the rhubarb crowns are pushing up their sage green and electric pink stems. Serves 6 150g plain white flour3 tsp ground ginger80g cold unsalted butter, diced50g demerera sugar600g rhubarb6 tbsp granulated sugarHandful fresh watermint leaves (or garden mint leaves) TO SERVE Vanilla ice cream and watermint leaves 1 Preheat oven to 200C/Fan 180C/Gas 6. Sift the flour with a pinch of sea salt and the ground ginger into a large bowl. Using your hands rub the diced butter into the flour mixture until it resembles breadcrumbs, then stir in the demerera. 2 Tip the crumble onto a baking tray, spread out evenly, and bake for about 35 mins, checking and stirring halfway through, until golden brown. Leave to cool,…

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The Simple Things (Digital) - 1 Issue, April 2019

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