Method
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Cut the rhubarb into 7½cm/3in long sticks and place onto an oven tray. 3. Sprinkle the rhubarb with four tablespoons of water and the caster sugar. Roast for 10 minutes. Sprinkle over the ginger and mix well, pressing down on the rhubarb to really soak in the ginger flavour.
4. Place the rhubarb in an ovenproof dish about 4cm/1½in deep.
5. To make the crumble topping, rub the butter into the flour then mix in the demerara sugar. Sprinkle this over the rhubarb and bake for 35–45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
6. Let the rhubarb crumble cool slightly before serving with double cream.
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