Ingredients
- 480g rhubarb, chopped into 3cm chunks
- 110g caster sugar
- Zest of one orange
- 1 thumb-size piece of ginger, peeled and finely grated
- 300g self-raising flour
- 160g chilled butter, chopped into small cubes
- 100g light soft brown sugar
- 75g thick Greek yoghurt
- Place the rhubarb, caster sugar, orange zest and grated ginger into a medium-sized saucepan. Bring to a simmer on a low heat, then cover with a lid and cook on a low heat for 10 minutes, stirring occasionally.
- When the rhubarb is soft but still holding its shape, remove it from the heat and pour into a medium-sized baking dish.
- Preheat an oven to 180 degrees and line a baking tray with parchment paper. To make the topping, add the flour and butter into a large bowl. Rub the butter through the flour with your fingertips until it is evenly spread, soft and crumbly. You’re looking for breadcrumb texture. Add the brown sugar and mix evenly through the topping with your hands.
- Start the crumble on the lined tray. Spread it out in a thin layer and place in the oven. Cook for 20 minutes, mixing with a fork every five minutes to get it evenly covered.
- At this point, transfer the crumble topping on to the rhubarb compote and bake for a further five minutes until golden on top and piping hot throughout. Serve with the chilled Greek yoghurt.
