Rhubarb and Ginger Crumble Recipe
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!
Servings 6 servings
Ingredients
- 400 g rhubarb
- 25 g stem ginger cut into small pieces
- 4 tbsp water
- 8 tbsp caster sugar
- 200 g plain flour
- 100 g unsalted butter
- 150 g caster sugar
Instructions
- 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 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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.