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How to Cook

Rhubarb & Ginger Crumble

This Rhubarb & Ginger Crumble brings together the sharpness of rhubarb with the gentle warmth of ginger, topped with a golden, buttery crumble. As it bakes, the fruit softens into a rich, tangy filling beneath a crisp, crumbly topping. Serve warm with custard, cream or a scoop of ice cream for a comforting dessert that makes the most of seasonal ingredients and simple, well-loved flavours.

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 4

Method

  1. 1 Pre-heat the oven to 180C or Gas Mark 6.
  2. 2 To make the crumble filling, place the rhubarb, soft brown sugar, orange zest and juice into a saucepan - bring to the boil and simmer for 5-10 minutes until the rhubarb has softened. Tip the rhubarb into an ovenproof baking dish.
  3. 3 To make the topping, place the flour in a bowl, dice the butter, and rub the flour and butter together with your fingertips until it resembles fine crumbs.
  4. 4 Then add the oats, sugar and stem ginger, sprinkle the topping over the rhubarb, and bake in the oven for 40 minutes.
  5. 5 Add a sprinkling of cinnamon or nutmeg to spice your crumble up. Top with almonds, hazelnuts and pistachios.

Ingredients

  • 1kg rhubarb
  • 100g soft brown sugar
  • 1x orange, zest and juice
  • 100g plain flour
  • 50g butter
  • 100g oats
  • 100g Demerara sugar
  • 2 pieces of stem ginger, finely chopped

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