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One of my all time favourite desserts is a crumble and the one we make most often is a traditional rhubarb crumble – as we grow rhubarb in the garden and always have so much to use up throughout rhubarb season. A rhubarb crumble makes a nice change from the usual apple crumble or apple and blackberry crumble! Over recent years I’ve been experimenting with flavours, making a rhubarb gooseberry crumble and now a rhubarb ginger crumble.

How do you make an easy rhubarb and ginger crumble?

This is a really easy crumble recipe, using fresh rhubarb and stem ginger that we bought in a jar. The rhubarb and ginger get baked briefly in the oven before the crumble topping is added. The crumble is then baked until it’s golden brown and bubbling around the edges. Delicious!

Can you vary this recipe?

You could try using glace ginger or grated fresh ginger for this recipe although we haven’t tried either. You could also use frozen rhubarb or tinned rhubarb in place of the fresh fruit which work well. We also sometimes use brown sugar instead of caster sugar which is a lovely alternative.

The only other variation we do sometimes is adding a handful of rolled oats to the crumble mixture which adds a nice texture when you fancy it.

How do you serve this ginger rhubarb crumble?

How you serve your home made crumble really depends on taste. Some people love it plain, some love it with custard and some love it with cream or vanilla ice cream. It’s best served warm but can be enjoyed cold too.

If you love rhubarb and are looking for other recipes to try, you can find all our rhubarb recipes to date here. Crumble will always be our favourite way to use rhubarb though – the ultimate comfort food. We also have so many other recipes, including many slow cooker ones, and you can see all recipes in one place here.

Here’s our Rhubarb and Ginger Crumble Recipe:

Ingredients:

400g rhubarb
25g stem ginger, cut into small pieces
4 tbsp water
8 tbsp caster sugar
200g plain flour
100g unsalted butter
150g caster sugar

Recipe:

Preheat the oven to 200C/400F/Gas 6
Cut the rhubarb into 1-2 inch chunks and put in an ovenproof dish along with the chopped stem ginger. Top with the water and caster sugar and bake in the oven for 10 minutes.
Whilst the rhubarb is cooking, mix the rest of the ingredients together until the mixture resembles breadcrumbs.
Once the rhubarb is cooked, pour the crumble topping mixture over the rhubarb mixture and bake in the oven for 30-35 minutes until it’s starting to go crisp and brown on top and is bubbling at the edges.
Serve simply with custard, cream or ice cream. It’s best eaten immediately and crumble is always a dessert enjoyed most when shared.

If you’d like to print or pin this Rhubarb and Ginger Crumble Recipe for later you can do so below. Enjoy!

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