You might be thinking that now winter has come and gone, crumble has had its moment and all recipes have to go back in the cupboard for another year. Well, I've found a solution for all you crumble lovers out there! Crumble bars. Sliceable yet still crumbly, with all the sticky, fruity deliciousness you expect a good crumble to have.
Rhubarb and ginger is a widely recognised flavour combination, and these bars are a celebration of tart yet jammy rhubarb with a spicy kick. The rhubarb is roasted first to bring out a delicious sweetness, and then layered up on a buttery, spiced base and finished with an oaty topping. You can enjoy them warm with cream or custard, or try them chilled as part of a packed lunch or morning snack.
Find the recipe in the link at the bottom or by clicking the picture. This recipe also features in this weekends Waitrose Weekend paper, so pick it up if you can!