If you have space in your freezer, prepare rhubarb whilst it's abundant, freeze in bags, contents flattened down in the pans you will be using, remove from the pan once frozen then you can have your Crisps, crumbles etc all year round. The rhubarb bags take up less room when done this way.
Ginger Rhubarb Crisp
8 oz/225g rhubarb, chopped into small pieces 1 oz/2 Tbsp light brown sugar 1 oz/25g (all-purpose) flour 1 Tbsp water 1 oz/25g margarine 6 ginger biscuits (cookies), crushed Double (heavy) or clotted cream, to serve Extra brown sugar for sprinkling
Cook the rhubarb in a saucepan with the sugar, flour, water and margarine for about 10 minutes until pulpy. Cool.
Press the crushed biscuits into the bottom of a dish or individual serving bowls. Chill.
Pour the cold rhubarb on to the biscuits and top with the cream and a little sugar.