Let’s make Rhubarb and Ginger Crumble
RHUBARB & GINGER CRUMBLE
For the crumble mixture
- 125 g self-raising flour (5oz)
- 60 g butter chilled, plus extra to grease (2½oz)
- 35 g caster sugar (1½oz)
- 25 g light muscovado sugar (1oz)
- 30 g porridge oats (1oz)
for the filling
- 250 g prepared rhubarb washed and ends trimmed (9oz)
- 1 small sweet eating apple
- 1 small piece stem ginger
- ¾ tsp arrowroot or cornflour
- 40 g caster sugar (1½oz)
- custard cream or vanilla ice cream, to serve
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
To make the crumble mixture
- Place the flour and chilled butter into a good sized bowl. Use a knife to cube the butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the sugars and porridge to the crumble mixture and stir together until well incorporated. Set aside.
to make the filling
- Cut the clean rhubarb stems into chunks about 3 – 4cm (1½ in)long. Peel, core & dice the apple. Finely chop the stem ginger and sprinkle with the arrowroot or cornflour and toss to coat the pieces. Toss the rhubarb, apple and ginger together ensuring that everything is well distributed.
- Lightly grease the inside of a baking dish Place the fruit into the dish. Sprinkle with the sugar. Carefully spoon the crumble mixture over the fruit.
- Place the dish onto a sided baking tray. This will capture any juices which may overspill during the cooking process bake in the centre of the oven for about 40 – 50 minutes.
- Enjoy, served with custard or a vanilla ice cream.
Equipment750ml (1 ¼ pt) baking dish (ours measured 18 x 12 x 6cm (7 x 5 x 3 in)
- 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).
- 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:
NEVER WANT TO MISS WHAT’S HAPPENING ON ONLY CRUMBS REMAIN?
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