Rhubarb and ginger crumble

For the rhubarb:

700g / 1lb 9oz rhubarb, trimmed, sliced into 2cm pieces

2 pieces preserved stem ginger in syrup, finely chopped

2 tbsp stem ginger syrup

25g / 1oz caster sugar

For the crumble topping

175g / 6oz plain flour

50g / 2oz rolled oats

100g / 4oz unsalted butter, cut into small pieces

50g / 2oz caster sugar

50g / 2oz flaked almonds

1. Preheat the oven to 180C/350F/Gas 4. Tip the rhubarb into a 20cm/8in-deep pie dish and mix in the ginger, ginger syrup and sugar.

2. For the crumble, put the flour into a bowl with the oats. Rub the butter in with your fingertips to create crumbs. Stir in the sugar and almonds. Spoon half of the crumble mix on top of the rhubarb and pat down. Sprinkle over the remainder and leave it sitting loosely.

3. Bake in the oven for about 45 minutes, or until the rhubarb is tender and the topping is golden-brown.

Recipe by Lisa Allen, from BBC Food recipes