Mary Sweeting tells us how to make a delicious and seasonal crumble.

We’re lucky to have an early English rhubarb season right now in the Yorkshire ‘rhubarb triangle’.

The stems are forced in the dark, then as if by magic, out pops a plethora of pretty pink, tender shoots. Once sweetened, rhubarb has a delicious tang that’s hard to beat and adding fresh ginger gives a zesty contrast.

This recipe makes the most of a crumble topping as it should be: crunchy, wholesome and delicious.

The oats, nuts and seeds give texture and contrast to the syrupy rhubarb nectar, which baked this way seeps into the crumble mixture in the oven to make for some seriously comforting crunch. For extra oomph if you’re not dairy free, try serving with crème fraiche flavoured with some stem ginger syrup.


Ingredients

For the filling:

Fresh rhubarb - as much as you want. You can use up leftovers on its own or serve as a side to the crumble.

Sugar to taste

½ cup cold water

1 small knuckle fresh root ginger, peeled and finely chopped or grated.


For the topping:

150g gluten rolled oats

50g gluten free self raising flour

70g demerara sugar

75g mixed nuts and seeds (I used pecans, brazil and sunflower seeds)

3tbsp mild olive oil

50g salted butter.


Method:

1. Roughly chop and lightly stew the rhubarb with the water in a covered pan until soft. It usually takes about ten minutes on a medium – low heat. Add in the ginger and sugar to taste. Place enough of the mixture to fill one third of an ovenproof bowl that’s deep enough to add the crumble topping to.

2. In a separate bowl, rub in the butter and oil with the flour, oats and sugar. If using unsalted butter add in a pinch of salt.

3. Add in the nuts and seeds and mix thoroughly. Place on top of the rhurbarb mixture, even out the topping so it’s touching the sides of the bowl.

4. Bake in a medium oven for 15-20 minutes or until the topping is a pale golden brown

• Mary Sweeting writes about gluten-free and healthy food at adventuresinfussyeating.com