Rhubarb and Ginger Fudge Crumble

I have two pretty new chickens, Rhubarb and Ginger (one is white, one is ginger-coloured), so this pudding is in their honour, although none of their beautiful eggs features in it.  This is a tweak on Claire Macdonald's absolutely all-time amazing Rhubarb Fudge Crumble, which I have blogged previously, but with a heavenly gingery tang to it - more than a tang if you find one of the pieces!  Husband, who now fancies himself as a puddings critic, pronounced this one "jolly good" - this is high praise from an Englishman of a certain age... Don't make this one for its looks - it's definitely not for Masterchef.  Serves 4-6 and can be gluten and dairy free.

Rhubarb and Ginger Fudge Crumble

Rhubarb and Ginger Fudge Crumble

1 ½ lb/900g rhubarb, cut in 1” pieces

6-8 pieces of stem ginger (to taste!) cut into large shards

the syrup from the ginger plus brown sugar to taste 

for the crumble: 

4oz/110g butter (or spread)

4oz/110g Demerara sugar

6oz/170g digestive biscuits, crushed to crumbs (gluten-free can be used)

1 rounded teaspoon ground cinnamon

1 tsp ground ginger 

Put cut up rhubarb in an ovenproof dish with 3tbsp water, ginger, syrup and sugar.  Cover with foil and bake at 350deg F, 180deg C for about 30 minutes until the rhubarb is soft but not mushy.  Cool slightly, though this is not necessary if you are in a hurry.

Melt the butter in a saucepan, stir in the Demerara sugar, digestive crumbs, cinnamon and ginger.  Cook for 5 minutes, stirring from time to time.  Then cover the rhubarb with the crumble and bake in a hot oven 200 deg C for 15 to 20 minutes until golden brown.  Remove from the oven and serve either warm with vanilla ice cream or cold with whipped cream/Greek yoghurt.