Rhubarb crumble

This delicious rhubarb crumble recipe is from a collection of Kim Wilde's recipes for Seeds of Change Dig Your Dinner campaign

What you need:

For the crumble:

• 110g plain flour
• 110g rolled oats
• 100g butter
• 50g demerara sugar

For the filling:

• 900g rhubarb, chopped into small chunks
• 175g caster sugar
• Stem ginger in syrup, chopped
• 1 handful of sultanas
• 1 orange, rind and juice
• 1 handful of fresh mint, roughly chopped

What you do:

1. To make the filling: Wash the rhubarb and chop into small chunks. Add to a saucepan with the caster sugar, orange rind and juice and cook gently until the rhubarb starts to soften.
2. Add the sultanas, chopped stem ginger to taste, and some chopped mint. Mix together and place in a serving dish approximately 8 inch in diameter with a good height.
3. To make the crumble: Rubbing the butter into the flour until it resembles breadcrumbs, then add the oats. Stir in the demerara sugar and tip over the prepared rhubarb.
4. Cook for 25 minutes, or until the fruit bubbles on the surface.
5. Serve with custard of course!

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