Recipe by Tim O’Sullivan Renvyle House Hotel. With Rhubarb in season and grown in Renvyle House’s Kitchen Garden, this has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.

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 Method:

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’ed cream or ice cream.