Method

• For the roasted rhubarb, preheat the oven to 200C
• Cut the rhubarb into 15cm or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with 2 tablespoons water and juice and zest from orange and the light brown sugar
• Roast until just soft enough to take the point of a knife, about 10-15 minutes
• Allow to cool, then drain, reserving the cooking juices
• In wine glasses, add a layer of the stewed rhubarb and syrup and a layer of custard
• Place in the fridge to set
• For the crumble, preheat the oven to 180C
• Line a baking tray with baking paper
• Rub the flour, butter, sugar, ginger and almonds together until the mixture resembles breadcrumbs
• Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown
• Remove from the oven and set aside to cool completely
• Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble