Step 1

Preheat the oven to 180C/160C fan forced. Remove the leaves from the rhubarb and discard. Wash the stems and trim the ends. Cut stems into 1.5cm lengths to ensure the rhubarb cooks evenly.

Step 2

To make the filling, place the rhubarb, sugar and glacé ginger in a large bowl. Use a wooden spoon to stir until well combined and the rhubarb is evenly coated in the sugar, as this will sweeten it.

Step 3

For topping, place flour in a bowl. Use your fingertips to rub in butter until mixture resembles coarse crumbs (don’t use your palms as the butter can melt and make the topping cakey). Stir in sugar and biscuit.

Step 4

Divide filling among six 250ml (1 cup) ovenproof dishes. If you don’t have individual dishes, use one 1.5L (6 cup) ovenproof dish. Leave enough room at the top of each dish for the crumble topping.

Step 5

Spoon, or use your hands to sprinkle, the topping over the rhubarb mixture. Make sure the topping is evenly distributed and goes right to the edges to ensure your crumble has a crisp, golden crust.

Step 6

Bake the crumbles for 30-35 minutes or until the topping is golden and rhubarb is tender. To test, insert a small sharp knife through the crumble and into the rhubarb. Serve with ice-cream, if you like.