|Images courtesy of Pixabay|
|Image courtesy of Pixabay|
So, without further a-do let’s get to it and bake!
Rhubarb & Ginger Crumble Yum
Yield: 1 crumble
Serves: 3 – 4 people
Difficulty: Very Easy
Time: 10 minutes hands on; 40 – 50 minutes bake time.
You will need:
1 medium Bowl
1 Baking Dish (ours measured 18cm x 12cm x 6cm and holds a volume of comfortably 700ml)
Sided Baking Tray (to sit the dish in)
For the Crumble Mixture
120g SR Flour OR Gluten Free SR Flour
60g Butter, chilled (plus extra to grease)
35g White Sugar
20g Soft Brown Sugar
30g Porridge Oats
For the Fruit Filling
250g prepared Rhubarb, washed and ends trimmed
1 small sweet eating apple
1 small piece Stem Ginger
3/4 tsp Arrowroot Powder or Corn Flour
2 dessert spoons of white sugar
Custard or Vanilla Ice Cream
How to make it
1. Pre-heat the oven to 180c / 160 fan / Gas 4.
2. Make the crumble. Place the flour and chilled butter into a good sized bowl. Use a knife to cube the butter. Rub the butter into the flour between your thumb and finger tips, until the mixture resembles fine breadcrumbs. Add the sugar and porridge to the crumble mixture and stir together until well incorporated. Set aside.
3. Prepare the fruit. Use a paring knife, or similar, to cut the stem ginger as finely as you can. Sprinkle the arrowroot / corn flour over the chopped ginger and distribute it through the spice to separate the small pieces. Cut the clean rhubarb stems into chunks about 3 – 4cm long (I use scissors for this job). Peel, core & dice the apple. Toss the apple, rhubarb and ginger together ensuring that everything is well distributed.
4. Assemble. To prevent the stem ginger from potentially sticking to the baking dish whilst it is in the hot oven, grease the inside of the dish. Place the fruit into the dish. Sprinkle over the sugar. Carefully spoon the crumble mixture over the fruit. The dish will be full at this point.
5. Bake. Place the dish onto a sided baking tray. This will capture any juices which may overspill during the cooking process. Place the baking tray and dish in the centre of the oven and bake for about 40 – 50 minutes. You may need to rotate the crumble after 30 minutes of baking. Use a paring knife, or similar, to prod through the crumble to check that the fruit is cooked sufficiently before serving.
Enjoy, served with custard or a vanilla ice cream.
a) If cooking with later season rhubarb (ie not forced) consider using a little more sugar to sweeten the fruit (forced rhubarb is naturally a little sweeter than that bought later in the year).
b) To make the crumble more aesthetically pleasing, place the larger chunks of crumble onto the fruit first before spooning over the finer crumble.
c) The arrowroot / corn flour powder not only helps to separate the chopped stem ginger, but also helps to thicken the fruit juices which the rhubarb creates during the bake.
If you love rhubarb as much as we do, here are a few more rhubarb recipes by other UK food bloggers:
This post has been shared with: