Luxury Rhubarb Crumble - cooking recipe

Ingredients

Crumble Topping
150 g all-purpose flour
25 g oats
60 g granulated brown sugar
100 g butter
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Crumble Filling
400 g chopped fresh or frozen forced pink rhubarb
2 tablespoons red wine
90 g caster sugar
2 tablespoons lemon juice
10 g peeled and grated fresh ginger

Preparation

Preheat oven to 180C/350F/Gas 4 and lightly grease a 9-inch round pie tin with butter.
Put all crumble topping ingredients into a food processor and blitz until ingredients are well mixed but not too finely chopped.
Place all crumble filling ingredients into a pot and cook for around 5 minutes over a medium heat on the stove stirring until all sugar has dissolved and the rhubarb has softened but still retaining some shape.
Pour crumble filling into the greased pan and place the crumble topping on the filling , use your fingers to 'loosen' the crumble to create rough texture , do not smooth the crumble over.
Bake in oven for around 25 minutes.
Serve immediately alone or with clotted cream/ice-cream but if you serve the crumble after it has cooled then re-heat in oven for 5 minutes in the same temperature it was baked inches.