Rhubarb, ginger & pistachio crumble

Ingredients

For the crumble

• 175g plain flour
• 60g caster sugar
• ½ tsp flaky sea salt
• 125g fridge-cold unsalted butter, diced
• 60g pistachios, finely chopped, plus extra to serve

For the filling

• 700g forced pink rhubarb, washed and trimmed
• 1 tsp finely grated fresh ginger
• 80g caster sugar
• ½ tbsp cornflour
• 1 tsp vanilla bean paste

Method

Preheat the oven to 190C.

To make the topping, add the flour, sugar and salt to a bowl and mix to combine, then add in the butter. Use your fingertips to rub the butter into the flour until you have a coarse, clumpy mixture. Mix in the chopped pistachios and set aside.

For the filling, chop the rhubarb into chunks about 2cm long and place in a large baking dish. Add in the sugar, cornflour, fresh ginger and vanilla. Give it all a good mix to make sure the rhubarb is evenly coated.

Top the fruit with the crumble and bake for 40-45 mins until the crumble is lightly golden and the fruit is bubbling underneath.

Let it cool for 10 mins before serving warm with ice cream, cream or custard and a sprinkle of extra pistachios.