Sophie'S Orange, Rhubarb & Ginger Crumble Served With Hot Custard

• 1/2 teaspoon cinnamon
• 3 1/4 tablespoons dark brown sugar
• 7/8 cup flour
• 3 5/8 tablespoons oats full
• 4 7/16 tablespoons salted butter cold lightly, cut into little pieces
• 5 3/4 cups rhubarb fresh, weighted uncleaned
• 5/8 cup white sugar fine
• 1 tablespoon ginger stem, in syrup, stem ginger balls in syrup, y
• 1/2 Orange / I use an organic orange <
• 2 11/16 tablespoons orange juice from the same orange
• 1 tablespoon cornflour cornstarch

1. First, preheat the oven to 180u0b0C.
2. Clean your rhubarb under cold running water. Remove the dirt & cut off the dirty ends. Dry with kitchen paper. Cut into pieces about 2 a 3 cm. Set aside into a large bowl.
3. Now, make the crumble topping. The best method is to use your hands & a spoon. Take a large bowl & place the brown sugar & cinnamon in it. Mix with a spoon. Add the flour & the full oats. Mix well with a spoon. Now, add the butter pieces & mix with your hands everything together until it resembles breadcrumbs or until the mix looks crumbly! Set aside.
4. Take the bowl with the rhubarb pieces in it. Add the white sugar. Mixx well with a spoon until the rhubarb is well coated into the sugar. Then, add the grated orange zest & the little pieces of stem ginger. Mix everything around.
5. Pour the orange juice into a cup & add the cornstarch. Mix until it is emulsified. Pour this into the rhubarb mix. Mix well. Take an oven dish large enough to take the rhubarb mix. Place the rhubarbmix into the oven dish, evenly divided.
6. Now, divide the crumble mix evenly over the rhubarb mix so that the fruit is totally covered.
7. Place into the preheated oven & bake for about 35 minutes until the top is golden brown & the fruit is cooked & bubbly on the sides. Test with a knitting pin or something else.

cinnamon, brown sugar, flour, oats full, cold lightly, rhubarb, white sugar, ginger stem, i, orange juice, cornflour cornstarch

Taken from www.yummly.com/recipe/Sophie_s-Orange_-Rhubarb-_-Ginger-Crumble-Served-With-Hot-Custard-1671978 (may not work)