Method
1. Preheat the oven to 190°C / 170°C / Gas 5.2. Place the rhubarb, strawberries, caster sugar, vanilla, grated ginger and 2 tbsp of ginger syrup into a small saucepan. Add 60ml water and cook until the fruit becomes soft and starts losing its shape. Leave to cool.
3. Line a square baking tray with greaseproof paper. In a blender pulse the brown sugar, flour and butter until it forms breadcrumbs. Remove a third of the mixture and place in a bowl, set aside. Add a tablespoon of water to the mix left in the blender and whizz it up until it forms a dough. Press the dough into the bottom of the baking tray and bake for 12 minutes, until golden.
4. Add the oats to the flour mix and combine. Remove the tin from the oven and spread over the soft fruits. Scatter over the crumble and bake for 30 minutes. Allow to cool then remove from the tin and slice into squares.
Ingredients
• 400g fresh rhubarb, sliced
• 200g strawberries
• 3-4 tbsp caster sugar
• 1/2 vanilla pod
• 2 balls of Opies Stem Ginger in Syrup, finely grated and syrup reserved
• 125g soft brown sugar
• 250g plain white flour
• 125g butter
• pinch of sea salt
• 30g oats
