- 12 sticks rhubarb
- dash of ginger extract
- 1tbsp cornflour
- 10g butter
- 50g caster sugar
- 100g butter
- 150g plain flour
- 1 tsp baking powder
- 5tbsp Demerara sugar
- Preheat oven to 180°C/350°F/Gas 4.
- Chop rhubarb into approx. 1cm pieces. Combine filling ingredients in a pan, then cook over a medium heat until butter is melted and sugar dissolved. Transfer into a small oven-proof dish.
- In a mixing bowl, rub the butter into the flour and baking powder until the mixture resembles breadcumbs. Stir in the sugar. Cover the filling with the topping.
- Bake for approx. 40 minutes or until the top is golden brown. Serve with ice cream, double cream, clotted cream or custard.
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