Step 1

Heat the oven to 200C/180C fan/gas Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.

Step 2

Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.