Rhubarb Crumble

800g rhubarb, trimmed and cut into small chunks

100ml boiling water

2 nuggets stem ginger, finely chopped

150g granulated sugar

5 tbsp strawberry jam

For the topping:

225g plain flour

125g vegetable margarine

100g demerara sugar

25g flaked almonds

25g desiccated coconut

2 tbsp. freeze dried strawberries

Directions

Preheat the oven to 190 C/375 F/Gas 5

Place the rhubarb in a pan with the water, ginger, sugar and jam, Stir well and simmer for 10 minutes until the rhubarb just begins to soften. Remove from the heat and transfer to an ovenproof dish.

To make the topping, sift the flour into a mixing bowl and rub in the margarine using clean hands until the mixture resembles breadcrumbs.

Stir in the sugar, flaked almonds, coconut and freeze-dried strawberries.

Scatter over the cooked rhubarb and bake for 25-30 minutes until the topping is crunchy and golden.