- 500g rhubarb
- 50g caster sugar
- 125ml ginger wine
- 120g butter
- 200g plain flour
- 120g demera sugar
- Preheat oven 180°C / Gas 4. Lightly butter an ANTA baking dish.
- Wash and trim the rhubarb into 3cm pieces and place in the baking dish. Sprinkle the caster sugar over the rhubarb and pour over ginger wine.
- Bake for 15 minutes.
- Meanwhile make the crumble topping. Rub the butter into the flour until it resembles bread crumbs, stir in the sugar. Sprinkle over the rhubarb and bake for about 30 minutes until golden brown.