Rhubarb, Ginger and Almond Crumble

I hope you realise that I am risking arrest by sharing this recipe with you. I could be charged with possession of an illegal substance or intent to supply. Apparently it is illegal to grow rhubarb in Spain because it is poisonous to goats. No I’m not joking, it’s true!

You can find tinned rhubarb in British supermarkets here but that’s not the same. For a start it’s not pink which is kind of the point of rhubarb really. The stuff in tins is a sloppy green excuse for rhubarb so when you do come across some of the real stuff, you always buy it and quite a lot of it. And before you ask, no, I’m not revealing the name of my supplier.

The best way to keep the bright pink colour of the rhubarb is to roast it rather than boiling the **** out of it. That way it keeps its shape better too. The crumble topping is a Nigella adaptation. I used spelt flour rather than plain but it’s the ground and flaked almonds along with the brown sugar that give this crumble a really crumbly, crunchy, texture and nutty flavour.

The rhubarb is roasted with orange juice then topped with orange zest and crystallised ginger. These are classic tried and tested flavour combinations that compliment each other beautifully.

Rhubarb, Ginger & Almond Crumble

Makes 2 individual crumbles, vegan, wheat-free

For the rhubarb:

• 4 or 5 sticks rhubarb
• 1/2 orange zest & juice
• 3 tbsp brown sugar
• 1 tbsp chopped crystallised ginger
• 1 tbsp ground almonds

For the Crumble:

• 6 tbsp spelt flour (You can use wholemeal or plain)
• 6 tbsp brown sugar
•  6 tbsp ground almonds
• 3 tbsp flaked almonds
• 1/2 tsp baking powder
• 1 tsp ginger powder
• a pinch of salt
• 3 tbsp olive oil spread (or butter), chopped

Preheat the oven to 180 C and line a baking tray with baking paper. Cut the rhubarb into 3cm long pieces and place on the lined tray. Pour over the orange juice and sprinkle over the brown sugar. Roast  for about 10 minutes.

When cooked mix the rhubarb with the crystallised ginger, orange zest and 1 tbsp ground almonds in a small bowl. Spoon the rhubarb and any juices into two ovenproof ramekins.

Mix together all the dry ingredients for the crumble in a bowl then add the chopped spread/butter and rub the butter into the flour mixture with your fingertips. You want it to be quite lumpy so you get some nice crunchy bits.

Tip the crumble on top of the rhubarb and bake in the oven for 12-15 minutes until the crumble is golden brown and the rhubarb is bubbling.

Leave to cool slightly before serving.

Serve this on its own or with some ice-cold pouring cream in a jug on the side to drizzle into the bright pink rhubarb pool at the bottom of the ramekin. Heaven……

Just keep it to yourself, alright?!