Rhubarb almond crumble

I got this recipe from my friend Marina, who originally had it from Delia Online. It's a wonderful and rather fast recipe to enjoy the slightly sour but refreshing taste of rhubarb.

Ingredients:

400 g    rhubarb
50g       castor sugar
1 tsp     grated fresh ginger

Crumble:

50g       whole almonds, skin on
30g       butter
80g       flour
1 tsp     cinnamon
1tsp     ground ginger
50g      sugar

Recommended side dish: Greek full fat yoghurt

Preheat the oven to 200°C. Peel the rhubarb and chop into 2.5 cm chunks. Next, toss the rhubarb in a bowl with the castor sugar and the grated ginger. Mix well. Place in an oven-proof baking dish and keep on one side.

Chop the almonds into chunks using a large knife. To make the crumble, rub the butter into the flour in a large bowl until it resembles crumbs. Stir in the almonds, cinnamon, ginger and sugar.

In the dish, spread the rhubarb evenly without large lumps sticking out. Spread the crumble mixture over the rhubarb and using your hands, press it down firmly to ensure that the crumble will get crisp. Finish by lightly running a fork all over the surface.

Bake for 35-40 minutes: the rhubarb will be soft and the topping golden brown. 

 

Serve warm with Greek yoghurt and honey.