Special rhubarb crumble

Preparing scones with a cutter and rolling pin

Best served warm with custard


  • 100g wholemeal flour
  • 75g margarine
  • 75g Demerara sugar (for the topping)
  • 2 handfuls of porridge oats
  • 1 handful chopped roasted hazelnuts
  • 4-5 sticks of rhubarb, cut into bite size pieces
  • 1 preserved ginger in syrup
  • 75g Demerara sugar (for the fruit)


  1. Preheat oven to 180°C/350°F/Gas 5.
  2. Mix together the margarine and the topping ingredients with a fork.
  3. The mixture will form small lumps rather than breadcrumbs because of the oats, but this is OK.
  4. Place the rhubarb in a deep ovenproof dish and mix in sugar.
  5. Chop ginger into small pieces and mix with fruit, adding a little of the syrup if you wish.
  6. Cover evenly with topping mixture and bake for 40–45 minutes until crunchy.