Pea-culiar Crumble

BY JACK SIMMS

INGREDIENTS


  • Filling:
  • 3 x stalks rhubarb
  • 50g of frozen peas
  • 1 tbsp water
  • 2 tbsp caster sugar 
  • 1 1/2 tbsp preserved stem ginger in syrup


  • Crumble topping:
  • 50g of butter
  • 50g of demerara sugar 
  • 80g of plain flour
  • 20g of oats 
  • A little demerara sugar to sprinkle  
  • Ice cream to serve on the side 

method

  1. Preset oven to 200oC/180
  2. Wash and trim rhubarb, then cut it into chunks of approx. 5cm
  3. Place the rhubarb into a baking tray and add the water and caster sugar. Bake for 10-12 mins
  4. Cook the frozen peas and mash until smooth
  5. Mix the rhubarb, peas and ginger in a bowl and taste 
  6. Place the butter, demerara sugar, flour and oats into a bowl and rub together to make a crumble mix
  7. Spoon the rhubarb mixture into 4 ramekins so they are 3/4 full
  8. Spoon the crumble topping on the rhubarb and sprinkle with sugar
  9. Place in the middle of the oven for 10-15 mins until brown on top
  10. Serve with ice cream on the side