Rhubarb, Ginger and Cardamom Spelt Crumble

A classic rhubarb crumble with a couple of slight twists. So easy to prepare but a complete crowd pleaser which delivers everything you want from a pudding on every level.

Serves 4 - 73p per portion

1. Rub 100g cold, cubed unsalted butter into 125g spelt flour until it resembles breadcrumbs. Next add 30g porridge oats, 50g light brown soft sugar, 1/2 tsp ground ginger, 30g flaked almonds and a pinch of salt. Stir together and clump some of the mixture together so you get large rocks. Set aside in the fridge.

2. For the fruit, chop 400g rhubarb into 3cm pieces and add to your pie dish. Add a sprinkling of light brown soft sugar, 2 finely chopped balls of stem ginger, 1 tbsp of the syrup from the jar and 4 lightly crushed cardamom pods. Stir well.

3. Pour the crumble topping over the fruit and bake for 35-40 mins at 180C/160C fan.

4. Serve with cream, ice cream, creme fraiche, but for me, there is only one option with a crumble and its got to be vanilla custard, always.