In a food processor place 100g cold unsalted butter cut into cubes, 150g flour*, 50g brown sugar, ¼ tsp salt, and ½ tsp ground ginger. Pulse, until you obtain medium-sized chunks. Transfer to a bowl and refrigerate around 30 minutes.

In a baking dish, snug enough for the rhubarb to be packed in together place 400g rhubarb cut into 2-3cm sized chunks. Sprinkle with 40g sugar and 2 tsp cornflour. Stir to combine.

Sprinkle the crumb topping, breaking up the largest clumps of dough (the overall consistency should remain quite lumpy though).

Place in a preheated oven set to 190c and bake for around 25 minutes, or till the mixture starts to bubble up and the crumble is golden.

Serve with cream, custard, ice cream, or on its own.

Serves 4 at a stretch.

* You could reduce the amount of flour and substitute with 50g ground almonds.