This recipe makes the most of seasonal fruits such as rhubarb. I’ve added mango but if you have any blueberries, you could put those in. The ginger adds a touch of spice to a traditional crumble which is normally prepared using apples.
400g chopped rhubarb or approximately 3-4 sticks, chopped and washed
12-15 strawberries, hulled, washed and chopped
1 tsp runny honey
1 tsp vanilla extract
1 tsp freshly grated root ginger
60g rolled oats
1/4 tsp ground cinnamon
50g brown sugar
30g butter, softened
Preheat the oven to 180C/350F/gas 4.
In a medium bowl, stir together the rhubarb, strawberries, honey and vanilla extract.
Sprinkle over the ginger and transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly and spread the oats mixture over the top of the fruit.
Bake for 35-40 minutes in the preheated oven until the rhubarb is tender and the topping is toasted. Serve warm with some vanilla ice cream or cream.