Rhubarb, chopped and tossed in sugar and little ground ginger.
In a baking dish.
Crumble - 8 oz plain flour with 3-4 oz butter rubbed in until it resembles breadcrumbs.
Stir in 3-4 oz soft brown sugar (or whatever sugar you have) and a bit more ground ginger if you like.
Tip over the rhubarb, bake for 30 -40 minutes at 190°c (170°fan oven).
Much less trouble to make than this and frankly nicer.
Works for any fruit but particularly fruit that grows well in England -apples, pears, plums, damsons, blackberries, raspberries, currants, quinces. Harder fruit (ie quinces) need cooking first.
That said bananas are good addition to an apple and mincemeat crumble in winter and tinned peaches are quite good in a crumble especially with raspberries. You can of course add nuts, oats and ground almonds to the crumble.
This is the last of my ingredients posts following on from this post. There might be more in the future but not four in quick succession. Photographing and writing about what you ate everyday, even for just four days is hard work and rapidly becomes a chore. Thank you though for your lovely comments, I hope my recipe ideas are helpful.