Jersey Strawberry and Rhubarb Crumble with Jersey Clotted Cream

Preheat your oven to 180°C (160°C fan/Gas Mark 4).

In a bowl, mix the rhubarb and strawberries with the caster sugar and ground ginger (if using).

Transfer the fruit mixture to your baking dish, ensuring it's evenly distributed.

To make the crumble topping, combine the flour and finely grated Jersey Royal potato in a large bowl.

Rub the cold Jersey butter into the flour and potato mixture with your fingertips until it resembles breadcrumbs. Avoid overworking the mixture.

Stir in the demerara sugar.

Sprinkle the crumble topping evenly over the fruit.

Bake for 25-30 minutes, or until the topping is golden brown and the fruit is bubbling. If the topping is browning too quickly, cover loosely with foil.

Remove from the oven and let cool slightly before serving.

Serve warm with generous dollops of Jersey clotted cream.