Rhubarb Crumble - with Port Wine

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g sugar and 3 tbsp port, if using. cook for 10-15 min until still has shape, Pour into a baking dish for the topping. You can also use Frozen but reduce the cook time so that it is still slightly firm.

Cut the butter into cubes and place in a mixing bowl with the flour. Rub the butter into the flour & Ginger until it resembles breadcrumbs, then stir in the sugar.

Sprinkle the Mixture over the top of the fruit and Bake in a pre-Heated oven at 200 Degree C for around 30 mins until golden