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Recipe by Gordon Ramsay

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1. For the fruit filling, pull any tough strands of skin off the rhubarb - don't peel it completely or you won't have any colour left. Cut the stalks into fairly chunky pieces so they keep their shape and don't end up as a purée when you cook them. Peel and core the apples and cut them into similar sized chunks; we use equal quantities of each to balance the flavour.
2. Melt a knob of butter in a pan and sauté the fruit to drive off any extra water. If you don't do this now it will release a flood of liquid into the crumble and make it soggy. Add the cinnamon and honey, grate in the ginger and keep cooking until all the liquid has evaporated. Add a slosh of crème de cassis to add a bit of colour to the rhubarb - not too much, though, or you will overwhelm the flavour. Cooking the fruit right through at this stage means all you have to cook at the end are the crumble toppings, which is great if you are serving them at a dinner party, as you can finish them off in the oven during the main course.
3. Heat the oven to 200C/fan 180C/gas 6. Tip the flour into a bowl along with the hazelnuts and roughly chop in the remaining butter. Rub everything together gently to make it into crumbs and then stir through the sugar.
4. Divide the fruit between 4 individual dishes and sprinkle the crumble mixture over the top. Don't pack it down, just let it take shape naturally. Bake for 15-20 minutes until nicely browned on top. We like to serve this crumble with clotted cream or, my personal favourite, crème fraîche.

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Ingredients

• 8 stalks rhubarb
• 3 Braeburn apples
• 150g unsalted butter
• 1 tsp ground cinnamon
• 1 tbsp clear honey
• 2cm piece root ginger
• a good slosh Crème de Cassis
• 150g flour
• 50g hazelnuts , toasted
• 2 tbsp light brown muscovado sugar

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Difficulty and servings

Makes 4

Preparation and cooking times

Prep 40 mins

Cook 20 mins

Ingredients

• 8 stalks rhubarb
• 3 Braeburn apples
• 150g unsalted butter
• 1 tsp ground cinnamon
• 1 tbsp clear honey
• 2cm piece root ginger
• a good slosh Crème de Cassis
• 150g flour
• 50g hazelnuts , toasted
• 2 tbsp light brown muscovado sugar

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