This recipe is all about the wonderful pairing of rhubarb and ginger, topped with a crunchy golden buttery topping. The rhubarb season is unfortunately drawing to a close, so if you can’t get your hands on any, try haging some berries or apple with this crumble.
Rhubarb and Ginger Crumble
- 500 g rhubarb
- 100 g caster or granulated sugar
- 2 tablespoons water
- 30 g ginger
- 100 g plain flour
- 100 g butter
- 30 g brown sugar
- 50 g oats
- 50 g flaked almonds
Preheat the over to 150 °C (fan).
Slice the ginger into 5 or 6 thin slices. Roughly chop up half of the rhubarb, and stew in a pot on a medium heat the ginger, caster sugar and water for around 10 mins until soft.
Remove the slices of ginger from the rhubarb stew.
Carefully cut the remaining rhubarb into thin slices, stir through the rhubarb stew and transfer the mixture to a baking dish.
In a separate bowl, rub the butter through the plain flour with your fingers to form a very rough crumb. Add the brown sugar, oats and flaked almonds and combine.
Gently place the crumble on top of the rhubarb mixture in the baking dish, without pressing it down.
Cook for around 20 minutes, until golden.
Serve hot with freshly whipped cream, custard or vanilla icecream.
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