Step 1

Preheat the oven to 350ºF (180°C).

Step 2

Cut the rhubarb into 3-inch sticks and place them in a pot. Cover with water and bring to a boil. Simmer for 10-15 minutes until the rhubarb softens. Stir in the ginger and sugar, mixing well.

Step 3

In a separate bowl, rub the butter into the flour until it resembles coarse crumbs. Stir in the brown sugar to create the crumble topping.

Step 4

Transfer the softened rhubarb to an ovenproof dish and evenly sprinkle the crumble mixture over the top.

Step 5

Bake for 35–45 minutes until the topping is golden brown and the rhubarb is bubbling.

Step 6

Let it cool slightly before serving with a scoop of ice cream. Enjoy!