Rhubarb & Ginger Crumble

A spicy twist on one of my favourite puddings.  The Rhubarb is pre-cooked in the oven rather than in a pan to retain it’s structure.  Pan cooking is all very well, but you’ll probably end up with more of a puree.

If you don’t care for the ginger, just leave it out.  Alternatively, add in some candied orange peel to the sauce.  Adding extra flour to the cruble will make for a finer ‘crumb’.  Stirrin gin some rolled oats or chopped nuts adds a nice crunch for a change

Serves 4-6

Prep time: 25 minutes, cook in: 15 minutes

  • 8-10 stalks of fresh Rhubarb
  • 8-10 tbsp Castor Sugar
  • 4 lumps of Stem Ginger, chopped
  • a splash of water
  • 1 tsp Gound Ginger

For the Crumble topping:

  • 125g Demerara Sugar
  • 125g softened Butter
  • upto 250g Plain Flour
  • Pre-heat an oven to 180°C
  • Wash & trim the rhubarb and cut into 3-5cm chunks
  • In a large oven-proof dish, mix together the rhubarb, sugar and stem ginger.  Sprinkle with a few splashes of water and cover with foil
  • Cook in the oven for about 10-15 minutes untli the rhubarb starts to soften.  If, after 15 minutes, the rhubarb is still too firm, remove from the oven but keep covered with the foil for a further 10 minutes
  • Prepare the crumble topping by creaming together the sugar and butter.  You can do this by hand, or use a food processor with a plastic blade
  • Once mixed, start adding in the flour, a little at a time and mix until crumbs form.  It’s ready when you can squeeze the topping lightly together to form a lump, but squeezing again will cause the lump to crumble
  • Uncover teh rhubarb. If it seems to be too wet, remove a little of the liquid (but not all of it!).  Sprinkle the ground ginger over the rhubarb and stir well.
  • Sprinkle the topping over the rhubarb, level off and return to the oven for about 15 minutes
  • Serve with custard, cream or ice cream

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