Gin & Ginger Rhubarb Crumble

Gin and tonic is so quintessentially British that it seemed only fair to add Cotswold Gin and a little zing of spice to this most comforting British dessert.

This Gin and Ginger rhubarb crumble recipe is so easy to prepare and pairs lovely with fresh cream, homemade custard or a good scoop of ice cream.

INGREDIENTS

• 100g Golden Caster Sugar

• 2tsp Gin

• 2tsp Cornflour

• 1tsp Grated Ginger

• 75g Chilled Butter

• 150g Self Raising Flour

• 100g Demerara Sugar

• 1tsp Ground Ginger

• 1 tsp Ground Cinnamon

• 1tbsp Nutty Muesli

• 1 Pinch of Salt

HOW TO PREPARE

1. Chop 500g rhubarb into 3cm pieces, then toss in a bowl with 100g Golden caster sugar, 2tsp gin, 2tsp cornflour and 1tsp grated fresh ginger. Place in a medium sized skillet or oven dish.

2. To make the crumble, add to a bowl 75g chilled butter cut into cubes, 150g self-raising flour and using your finger tips, rub the butter into the flour until it resembles bread crumbs. Stir in 100g Demerara sugar, 1tsp ground ginger, 1tsp ground cinnamon, 1tbsp nutty muesli and a pinch of salt. 

3. Tip the mixture over the prepared rhubarb, without pressing down, then bake in a preheated oven at 220C/400F/Gas 6, for 35-40 minutes or until golden and bubbling around the edges. Serve with British cream, homemade custard or ice cream.