Want to know what Gregg's favourite pudding is? You've found it! There's nothing better than the crunchy, crumbly sweet topping with an incredibly sharp, sweet rhubarb below. Enjoy!
1kg (2lb) fresh rhubarb
125g (4oz) caster sugar
2 pieces of stem ginger, chopped
2 tbsp stem ginger syrup
whipped cream or vanilla ice cream, to serve
custard, to serve
250g (8oz) plain flour
125g (4oz) butter, diced
25g (1oz) caster sugar
25g (1oz) demerara sugar
If you want to be a purist you can leave out the stem ginger and stem ginger syrup, but add an extra 25–50g (1–2 oz) caster sugar
Top and tail the rhubarb and remove the stringy skin. Cut the sticks into 2.5 cm (1 inch) lengths, put them in a large ovenproof dish and sprinkle with the caster sugar. Add the stem ginger and stem ginger syrup.
To make the crumble, sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
Cover the rhubarb with the crumble and press it down lightly. Sprinkle the surface with the demerara sugar.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 40 minutes until golden brown. Serve hot with custard.