Place 4 glasses or glass serving dishes in the fridge to chill well. Preheat the oven to 100C/80C Fan/Gas ¼. For the dried rhubarb crisp, using a sharp vegetable peeler, carefully shave the ...
Roast for 10 minutes. Sprinkle over the ginger and mix well. Fill an ovenproof dish about 4cm/1½in deep with the rhubarb. Rub the butter into the flour then mix in the demerara sugar to make the ...