Orange and Rhubarb Crumble


1 lb (450g) rhubarb, cut in 1″ slices
grated juice and rind of 1 orange

3 oz (75g) margarine
5 oz (150g) plain flour
3 oz (75g) brown sugar
½ tsp ground ginger
1 oz (25g) rolled oats


1. Place rhubarb, rind and juice of orange in an ovenproof dish.
2. Rub margarine into flour and add sugar, ginger and oats.
3. Sprinkle crumble over rhubarb.
4. Bake in a pre-heated oven 190°C/375°F/Gas 5 for 40 minutes.

Mary MacRae, Lochs, Lewis