From the Field Kitchen.
Pre heat your oven to 180°C and chop your rhubarb into 3cm long slices.
Combine the rhubarb, star anise, ginger and golden caster sugar into a pan and cook gently until soft. Allow to cool and place into an oven proof dish.
Make the crumble but rubbing the butter and flour together until you have a breadcrumb like consistency. Then stir in the oats, cinnamon and demerara sugar and sprinkle on top of the rhubarb mixture.
Bake for around 20-30 minutes or until golden and slightly crisp. Serve with custard and enjoy!
Recipe inspired by Olive Magazine.