Rhubarb, Thyme & Hazelnut Crumble

The aromatic flavour of thyme goes perfectly with the rhubarb and hazelnut making a quick and easy dessert for a summer day.

1. 1

   Place all plain flour, ground ginger, butter and Demerara sugar into a mixing bowl and rub together until the mixture resembles coarse breadcrumbs then stir in the nuts.
   
   Spread the mixture out onto a baking tray and cook in the oven for 10 minutes, or until golden and crunchy.
   
   Meanwhile, heat the caster sugar in a large heavy-based frying pan over a medium heat until dissolved and starting to turn a light golden caramel then add the rhubarb and toss to coat.
   
   Gradually add the butter, shaking the pan to combine and simmer the rhubarb in the pan for 5 minutes, stirring once or twice, or until caramelised with a thick and syrupy sauce. Add a splash of water and the thyme leaves and then cook for a further minute until the sauce is thick and syrupy again.
   
   Spoon the caramelised rhubarb into 4 individual serving dishes. Sprinkle over the cooked crumble mixture and serve with a scoop of vanilla ice cream and a few thyme leaves scattered over for garnish.