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Method
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Preheat the oven to 180C Gas 4.
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Cut the rhubarb into 7½cm long sticks and place on an oven tray, sprinkle with the water and caster sugar and roast in the oven for 10 minutes.
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Once cooked, remove from the oven, sprinkle over the ginger and mix well.
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Fill an ovenproof dish about 4cm deep with the rhubarb.
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Rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
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Remove and allow to cool slightly before serving with double cream.
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