zest and juice of 1 orange
juice of 1 lemon
2.5cm/1in piece fresh root ginger, peeled and grated
1kg/2lb forced rhubarb, cut into 4cm /1½in pieces
175g/6oz caster sugar
Topping
25g/1oz powdered milk
25g/1oz ground almonds
25g/1oz rolled oats
250g/8oz plain flour
250g/8oz soft dark brown sugar
1 tsp cinnamon
2.5ml/½ tsp salt
175g/6oz unsalted butter, cut in cubes
Preheat the oven to 180C/350F/Gas 4.
Mix together the caster sugar, ginger, juice, zest and 2 tbspof water.
Pour the mixture over the rhubarb.
To make the crisp topping, in a food processor blend together the dry topping ingredients on a pulse action. Add the butter and continue to pulse until the mixture resembles a crumble. Scatter over the top of the rhubarb mix, bake in the oven for 45 minutes to 1 hour or until the top is golden.
Serve hot or cold with clotted cream.
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