RHUBARB and STEM GINGER CRUMBLE An easy step by step recipe

An easy step by step recipe for rhubarb and stem ginger crumble. Leave out the ginger if you want a plain rhubarb crumble or adapt it for appleor other fruit. Ingredients: 500 g (1 lb 1½ oz) Rhubarb, cut into 4cm (1½") lengths 60 g (2 oz) Caster Sugar 50 g (1¾ oz) Stem Ginger, finely chopped For the Topping: 150 g (5⅓ oz) Self Raising Flour 100 g (3½ oz) Unsalted Butter, diced 60 g (2 oz) Light Soft Brown Sugar 40 g (1½ oz) Regular Porridge Oats