500 g rhubarb, washed and cut into small pieces
1 tbsp cane sugar
2 bananas, peeled and sliced
Freshly grated ginger (optional)
100 g plain flour
50 g cane sugar
50 g butter
Place rhubarb and sugar in a pan with 2 tablespoons of water and simmer until soft. Add sliced bananas. Drain off excess liquid if necessary and add the grated ginger. Place mixture in ovenproof dish.
In a bowl rub together flour, sugar and butter. Place crumble mixture on top of the fruit and bake at 180C/350F for 20-30 minutes until golden brown.