175g/6oz cold butter, grated
350g/12oz plain flour
50g/2oz pecans, crushed
1 tbsp ready-made ginger cake, crumbled
3 tbsp brown sugar
1 tsp honey
150g/5½oz frozen rhubarb, drained
50g/2oz caster sugar
Make the crumble topping. Mix together the butter, flour and pecans, then stir through the ginger cake, brown sugar and honey.
Heat a pan and add the crumble topping to brown over a gentle heat for 10 minutes.
Place the rhubarb in a pan with the caster sugar and heat through.
Spoon over the crumble topping to serve.
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