Rhubarb, Ginger and Rose Crumble

Preheat the oven to 200°C (400°F). Grease an oven-proof dish with butter and set aside.

Trim the ends of the rhubarb and roughly slice it into 3 cm pieces. Transfer the rhubarb to a large mixing bowl and add the ginger stem, syrup, light brown sugar, and rose water. Mix well to combine all the ingredients and set aside.

In a separate mixing bowl, add the flour, ground ginger, and salt. Cut the cold butter into 1 cm cubes. Using your fingertips, rub the flour into the butter until the mixture resembles coarse breadcrumbs and you can no longer feel the butter. Be careful not to use your palms, as this will warm the butter and affect the texture.

Add the caster sugar and mix to combine.

Transfer the rhubarb mixture to the greased dish and sprinkle the crumble mixture over the rhubarb, ensuring that all the rhubarb is covered. Avoid pressing the crumble mixture onto the rhubarb to maintain a crumbly texture.

Place in the oven for 40 to 45 minutes or until the rhubarb is soft and the crumble is golden.

Serve warm with labneh, Greek yoghurt, custard, or ice cream, if desired. Garnish with rose petals, if desired.