Rhubarb, apple and ginger crumble

And this was the pudding Ben wanted for his birthday feast.  I love a good crumble.  They are really simple to make , in fact so simple, it was the first dessert I ever learned to make. What's more, they are so easily customised with things like oats, dessicated coconut, nuts....and that's just the topping.  I've made everything from a peach crumble, to spiced apple and blackberry, to a tropical fruit one.  The basic rule is this; half fat to flour.  And if, like me, you usually end up making too much topping, you can just bag it and freeze it for a quick dessert another time.  My mother in Law had given me a whole load of rhubarb from her garden which I had stewed with some apple and ginger then froze.  Easy, delicious ending to a good meal.

we had this with custard (Ambrosia - after all the cooking I did that night, no way was I going to make custard from scratch too!), but it would be just as good with vanilla ice cream.