Rhubarb and ginger crumble

Rhubarb and ginger crumble

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g rhubarb, (about 2–3 thick or 4–5 thin sticks)
10g butter, to grease
1 small piece preserved stem ginger in syrup, plus 2–3 tablespoons syrup from the jar
3-5 tablespoons soft light brown sugar, to taste

For the crumble

Quantity Ingredient
200g plain flour
pinch salt
1/2-1 teaspoon ground ginger
125g butter
60g caster sugar

Method

  1. Heat the oven to 200°C.
  2. Trim the ends off the rhubarb and cut into 3 cm pieces. Use the butter to grease an ovenproof dish and place the rhubarb in it.
  3. Roughly chop the stem ginger and stir it into the rhubarb with the sugar and the ginger syrup. Set aside.
  4. For the crumble, sift the flour, salt and ground ginger into a large bowl. Cut the butter into small cubes and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Stir in the caster sugar and sprinkle the crumble mixture over the rhubarb.
  5. Cook in the oven for 40–50 minutes, or until the rhubarb is soft when prodded with a sharp knife and the crumble is lightly browned. Serve hot or warm with ice cream, custard or pouring cream.

Variations

  • Pear and mincemeat crumble: Omit the rhubarb, stem ginger and soft brown sugar. Peel, core and chop 1 kg pears into large pieces. Add 3–4 tablespoons mincemeat. Proceed as for the main recipe.

    Raspberry and nectarine crumble: Omit the rhubarb, ginger and sugar. Remove the stones from 4 nectarines and cut the fruit into large chunks. Mix with 200 g fresh raspberries, adding 1 tablespoon caster sugar if the raspberries taste a little sour. Omit the ground ginger from the crumble and use either vanilla sugar instead of the caster sugar, or stir ½ teaspoon vanilla extract thoroughly through the caster sugar before adding it to the crumble mixture.

    Rosemary and red fruit crumble: Replace the rhubarb and ginger with 500 g red fruit, such as raspberries, blueberries, blackcurrants, strawberries and blackberries, adding only 1–2 tablespoons caster sugar, depending on tartness. Alternatively, add some chopped peaches to make up the weight or use a bag of frozen forest fruits supplemented with available fresh fruit. Make the crumble as for the main recipe, omitting the ground ginger and stirring 1–2 teaspoons very finely chopped rosemary into the crumble with the sugar.
Tags:
Leiths School of food and wine
cookery course
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