Rhubarb Ginger Crunch

Base:
150gm butter
1/2c brown sugar
1T golden syrup
2C rolled oats
3/4c flour
1.5tsp baking powder
2tsp ground ginger

Press into a 30x24cm tin. Bake at 160° for 15-20min.

Rhubarb:
400g diced rhubarb
A splash of water
2tbsp honey
1/2tsp fresh grated ginger

Chuck rhubarb and splash of water in a pot and cook until soft. Take off heat and add in ginger + honey.

Topping:
75gm butter
1c icing sugar
2T golden syrup
4tsp ground ginger

Warm together.

So order being base:rhubarb:topping. Leave to cool on bench then refrigerate.

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