Fruit crumble is the ultimate winter pudding. Sweet, stewed fruit topped with crunchy crumble topping and drowned in creamy custard. It's a party in your mouth, and all the best flavours and textures are invited. Growing up, our crumbles were always apple & blackberry flavoured, occasionally with blackberries that we'd picked ourselves. Blackberrying with my Dad is one of my favourite childhood memories, and I keep meaning to go again every year. Be a darling and remind me of that at the end of summer, would you? We would come back with a glut of those purple gems, with pricked fingers and ruddy cheeks, like we'd walked straight out of an Enid Blyton novel, and they would get frozen and used for crumbles all winter long.
This crumble, however, is made with a fruit I avoided for years. As a child I would often take a dislike to something on sight, with no rhyme or reason behind it, and would refuse all iterations of it out of stubbornness. More often than not, those once hated foods have now become my favourites - asparagus is one of them, rhubarb the other. Rhubarb is a glorious thing, and since Yorkshire is home to some of the UK's greatest rhubarb, this crumble was a natural progression. Incidentally, although we spent all that time making apple crumbles, my Dad actually loves rhubarb. I'll probably make this for him soon enough; rhubarbs are in season right now and I can't get enough of those wonderfully tart, beautifully pink stalks. I urge you to go out and get yourself some, and bake it into this crumble. The little hint of heat from the ginger is a dream, I assure you.