Rhubarb & Ginger Crumble

I’m not a pastry man. A maker of the stuff, I mean, rather than an eater, which I most certainly am. Too much precision needed, and patience, too. But crumble is different. Pinching sugar and flour into butter is always a soothing pleasure – just like the dish itself. It’s actually a relatively modern invention, born from the strictures of rationing in World War II. Normal pastry used too much rare and precious flour, so someone came up with crumble. You don’t want the topping too thick: no