This has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.

 Crumble Filling

• 200g rhubarb
• 100g granulated sugar
• 25g butter
• 3 tablespoons maple syrup

Cut rhubarb into cubes and cook gently in a saucepan with the sugar, butter and maple syrup for 10 minutes.  Divide between 4 ramekin dishes

Crumble Topping

• 50g plain flour
• 25g butter
• 25g brown sugar
• 25g pistachio nuts, toasted and chopped
• pinch ground ginger

Pre-heat over to 200C/ 400F/ Gas 6

Mix the flour, butter, sugar and pistachios and ginger in a food processor.  Pour on top of the rhubarb and bake in a hot oven for 20 minutes.

Serve warm with freshly whipped cream or ice cream.