Servings: 4 (video shows serving for 2)
Cook Time: 20 minutes
Prep Time: 10 minutes
Ready In: 30 minutes
3 cups (450g) stemmed rhubarb
1 & 1/4 cup (250g) of granulated sugar
Another 50g granulated sugar
1 cup (150g) of stem ginger
2 tbsp water
1 & 1/2 cup (200g) of plain flour
2/3 cups (130g) of butter
1/4 cup (25g) of pecan nuts
8 tbsp of creme fraiche
1. Wash and chop the rhubarb sticks into bite size pieces. Place the rhubarb in a pan with 1 & 1/2 cup (250g) of sugar, 1 cup (150g) of stem ginger in syrup cut into slices and 2 tablespoons of water.
2. Bring this slowly to simmer and allow to cook for 30 minutes. Once cooked leave to cool. Place 1 & 1/2 cup (200g) of plain flour in a mixing bowl along with 2/3 cup (130g) of butter, 1/4 cup (50g) of sugar and 1/4 cup (25g) of chopped pecan nuts.
3. Rub the butter into the flour using your fingertips until all the ingredients are loosely combined to form chunky bread crumb pieces. Place this mix onto a baking tray and bake in a pre-heated oven at 392°F (200°C) for 10 mins or until golden brown. Remove from oven and leave to cool.
4. Take 4 glasses (or 6 if small) and put 2 spoonfuls of creme fraiche from a 500g pot into each one. Along with the cold cooked rhubarb create layers in the glasses. Once full, sprinkle the cooled crumble on the top. Decorate with a sprig of mint and serve chilled.