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    Rhubarb & Ginger Crumble

    Published: May 18, 2020 · Modified: Jun 28, 2021 by Jacqueline Bellefontaine ·

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    dish of rhubarb and ginger crumble with portion taken out and in bowl in the background.
    custard poured over rhubarb and ginger crumble.

    I've taken a classic rhubarb crumble and pimped the recipe. The flavour of the rhubarb has been enhanced with stem ginger and the basic crumble has nuts and oats added for extra texture and crunch.

    serving dish of crumble with portion taken out and in a bowl behind.

     Rhubarb crumble! Mmm!  It’s such a comforting and simple dessert to make, it certainly features amongst my favourite puddings.

    This easy dessert is great for the novice or young baker to tackle.   The flour and cold butter are rubbed together until they look like coarse breadcrumbs. Then just enough sugar to sweeten the crumble is stirred through the mixture and you have the classic crumble mixture.

    But the great thing is this crumble mixture can then be pimped up with the inclusion of nuts or seeds for extra crunch.

    I also like to add a handful of porridge oats to our crumble before spooning it over the prepared fruit and baking it.

    In this case, the fruit I used was rhubarb spiced with a little ginger, a flavour which complements rhubarb very well.  Crumble can, of course, be made with many fruit fillings: apple crumble (such as this one from recipes made easy); gooseberry crumble and blackberry & apple are probably the most classic of  British crumbles but those made with more exotic fruits such as peaches are fast climbing in popularity.

    bowl of rhubarb and ginger crumble with icecream.

    A little bit of crumble history

    Crumble became really popular during world war II as a dish similar to a pie but using much less butter and flour which were in short supply.  And of course, sugar was also in short supply so crumbles also gave a bit of a sweet hit with the natural sweetness of the fruit? 

    Now crumble is comfort food at its best and a little indulgence. As a family, we prefer a generous amount of crumble to fruit rather than the healthier ones with barely any crumble topping.  

    So, this crumble has a generous amount of delicious topping to accompany the rhubarb spiked with ginger.   I'm sure it is very different from the crumbles of the wartime era.

    Being a bit of a traditionalist I love this (actually all) crumble(s) served with lashings of custard, but it is also great with ice cream or fresh cream.

    custard pouring over a bowl of rhubarb and ginger crumble.

    Forced rhubarb or garden rhubarb

    Forced rhubarb has been granted Protected Designation of Origin by the European Commission and so carries the same status as Champagne, Stilton cheese and Melton Mowbray Pork Pies.  

    It is quite different to that which is grown on allotments and gardens across the country later in the year.  It has a beautiful pink colour, and is far more tender and sweeter.

    The forced plant is grown in darkened sheds known as ‘forcing sheds’ found in the Rhubarb Triangle in Yorkshire (to the north-east of the UK).  To maintain that darkness it is picked by candlelight.  Should you have the opportunity to enter a forcing shed as the rhizomes begin to grow you will hear an enormous amount of ‘popping’.  This is actually the rhubarb bursting, this ‘sound cloud’ has captured the noise if you fancy hearing the plant growing,it really is fascinating!

    You can make this crumble with either. There is something rather special about that first crumble of the year made with forced rhubarb (you might want to reduce the sugar a little as it tends to be naturally sweeter) but it's still pretty amazing made with main crop garden rhubarb.

    If you love rhubarb as much as we do, here are a few more rhubarb recipes by other UK food bloggers:

    Puit's D'Amour with Rhubarb Compote – Recipes Made Easy

    Rhubarb Vanilla Buttermilk Cake – Lucy at Baking Queen 74

    Rhubarb Cake with Elderflower Icing – Recipes Made Easy 

    Let's make Rhubarb and Ginger Crumble

    • flour and butter rubbed together.
      Rub the butter into the flour.
    • uncoooked crumble mix in bowl.
      Add sugar, oats and nuts.
    • adding ginger to rhubarb.
      Place rhubarb in dish and add the stem ginger.
    • uncooked fruit in pie dish.
      Add sugar and toss together.
    • spooing crumble over fruit.
      Spoon crumble mix over fruit.
    • baked rhubarb crumble.
      Bake.
    baked rhubarb and ginger crumble.

    Rhubarb and ginger crumble

    A pimped version of a classic rhubarb crumble.
    Course Dessert
    Cuisine British
    Keyword baked dessert, crisp, crumble, hot dessert
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Servings 4
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • 750ml (1¼pt) shallow baking dish

    Ingredients

    Crumble mixture

    • 150 g (5oz) plain flour (all purpose)
    • 75 g (3oz) butter chilled and cut into cubes
    • 75 g (3oz) golden caster sugar
    • 50 g (2oz) porridge oats
    • 50 g (2oz) hazelnuts corasely chpped

    Filling

    • 450 g (1lb) rhubarb washed and ends trimmed
    • 25 g (1oz) stem ginger
    • ¾ teaspoon arrowroot or cornflour (cornstarch)
    • 3 tbsp caster sugar

    To serve

    • custard, cream or vanilla ice cream to serve

    Instructions

    To make the crumble mixture

    • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
    • Place t150g (5oz) flour flour and 75g (3oz) butter into a good sized bowl.  Rub the butter into the flour until the mixture resembles coarse breadcrumbs.  Add 75g (3oz) caster sugar, 50g (2oz) porridge and 50g (2oz) chopped nuts to the crumble mixture and stir together until well incorporated.  Set aside.

    To make the filling

    • Cut 450g (1lb) rhubarb stems into chunks about 3 – 4cm (1½ in)long. Finely chop 25g (1oz) stem ginger and sprinkle with ¾ teaspoon arrowroot or cornflour and toss to coat the pieces. 
    •   Place the fruit in a bkaing dish and sprinkle with 3 tablespoon sugar, toss to combine.

    To complete

    • Spoon the crumble mixture over the fruit.
    • Place the dish onto a sided baking tray and bake in the centre of the oven for about 40 – 50 minutes.
    • Enjoy, served with custard or a vanilla ice cream.

    Video

    Notes

    • You can use blanched or unblanched hazelnuts in this recipe. I used unblanched.
    • The arrowroot/cornflour not only helps to separate the chopped stem ginger, so that they are distributed evenly throughout the crumble, but also helps to thicken the fruit juices which the rhubarb creates during the bake.
    • Placing the dish on a baking tray will capture any juices that may overspill during cooking, preventing them from burning on the base of the oven.
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

     

    « Sourdough pancakes
    Rhubarb and ginger loaf cake »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Nic |

      May 26, 2020 at 11:42 am

      Thanks for sharing, I really love a Rhubarb crumble 🙂 I use oats in the topping which adds a little bit extra to the crumble 🙂

      Nic

      Reply
      • Jacqueline Bellefontaine

        May 26, 2020 at 1:39 pm

        yes oats are a great addition and I love the extra crunch from nuts too.

        Reply
    2. Louise Fairweather

      May 24, 2020 at 6:21 pm

      I love rhubarb, and the addition of ginger is just perfect. Thanks for sharing #cookblogshare

      Reply
    3. Michelle Rolfe

      May 23, 2020 at 1:52 pm

      5 stars
      I have rhubarb in the fridge and was going to do just a simple crumble with it but now I am adding hazelnuts and ginger and a large pouring of homemade custard! Saturday night sorted. Thanks for linking up to #CookBlogShare. Michelle x

      Reply
      • Jacqueline Bellefontaine

        May 26, 2020 at 1:38 pm

        Little tweaks that make all the difference 🙂

        Reply
    4. Kat (The Baking Explorer)

      May 22, 2020 at 10:45 am

      5 stars
      This looks so heavenly

      Reply
      • Jacqueline Bellefontaine

        May 26, 2020 at 1:38 pm

        Thank you Kat

        Reply
    5. Sylvie

      May 22, 2020 at 4:04 am

      5 stars
      Rhubarb and Ginger is such a delicious combination! What a delicious looking dessert - so comforting and tasty!

      Reply
      • Jacqueline Bellefontaine

        May 26, 2020 at 1:39 pm

        I agree Sylvie, its a great flavour combo

        Reply
    6. Joy | Yummy Seconds

      March 14, 2016 at 3:01 am

      This looks delicious. I like the ginger and apple in this crumble. Thanks for sharing.

      Reply
      • Angela - Only Crumbs Remain

        March 14, 2016 at 10:49 am

        Thank you Joy, the apple and ginger added an extra element of flavour to the wonderful rhubarb.
        Thanks for popping by and commenting,
        Angela x

        Reply
    7. Sarah James

      March 11, 2016 at 3:41 pm

      Your crumble looks delicious Angela, I love the idea of using stem ginger. I can't wait for my rhubarb to be ready, I look forward to rhubarb season every year x

      Reply
      • Angela - Only Crumbs Remain

        March 11, 2016 at 7:15 pm

        Ooh you lucky lady having your own rhubarb plant, I totally agree, it's a wonderful vegetable.
        Thanks for popping by and you commenting Sarah,
        Angela x

        Reply
    8. Helen at Casa Costello

      March 07, 2016 at 9:42 pm

      I'm definitely an ice-cream girl with this! Bet the stem ginger gives an incredible hit. Thanks so much for joining in with #Bakeoftheweek

      Reply
      • Angela - Only Crumbs Remain

        March 11, 2016 at 7:19 pm

        Ah, ice-cream or custard, I think for me it has to be custard 🙂 The stem ginger is amazing with it Helen, the rhubarb and ginger work so well together.
        Thanks for popping by and of course for hosting,
        Angela x

        Reply
    9. Hayley @ Snap Happy Bakes

      March 06, 2016 at 8:04 am

      A perfect pud! And I love the pics of the lambs 🙂 Thanks for linking to #CookBlogShare

      Reply
      • Angela - Only Crumbs Remain

        March 06, 2016 at 9:23 am

        As soon as I saw the pic of the two lambs I knew I had to include that in my post - there so cute aren't they 🙂
        Thanks for hosting Hayley,
        Angela x

        Reply
    10. Jenny

      March 04, 2016 at 10:45 pm

      such an amazing flavour combination and in a crumble too! perfect comfort food x

      Reply
      • Angela - Only Crumbs Remain

        March 05, 2016 at 9:41 am

        Thank you Jenny, as a family we've always loved a good crumble,
        Thanks for popping by and commenting,
        Angela x

        Reply
    11. Angela

      March 02, 2016 at 8:12 pm

      This looks fabulous! I love rhubarb & ginger, can't wait to try it!! Pinned 🙂

      Reply
      • Angela - Only Crumbs Remain

        March 03, 2016 at 10:29 am

        Aw thank you Angela, I'm sure you'll love it as much as we do 🙂
        Thanks for popping by and commenting,
        Angela x

        Reply
    12. Sarah Trivuncic

      March 02, 2016 at 6:00 pm

      A classic favourite! Great to use ginger to perk it up! Thanks for submitting to #BAKEoftheWEEK !

      Reply
      • Angela - Only Crumbs Remain

        March 02, 2016 at 6:19 pm

        It's such a go-to favourite in our family Sarah, and the ginger works so well with it.
        Thanks for hosting,
        Angela x

        Reply
    13. Shaheen

      March 01, 2016 at 7:44 pm

      Yum indeed, I am so excited that the rhubarb season is here.

      Reply
      • Angela - Only Crumbs Remain

        March 02, 2016 at 11:29 am

        You and me both Shaheen, I adore the stuff!
        Thanks for popping by and commenting,
        Angela x

        Reply
    14. Eb Gargano

      March 01, 2016 at 12:17 pm

      Wow this looks delicious! I love rhubarb crumble, but Mr G is not so keen, so it's not something we usually have in our house, sadly. Might have to try your recipe out though as it does look so scrumtious...Mr G is supposed to be on a diet (well an eating healthily to get his cholesterol levels down, kind of diet) and isn't really eating puddings anyway and I'm sure the kids will be happy to give this a go...or is that too cruel?? Interesting what your guide leader said...I pretty much have the opposite approach to crumble - I kind of like it to be as rustic as possible!! Consequently I'm always on the lookout for ways to make my crumble more lumpy!! Each to their own, eh? 🙂 Eb x

      Reply
      • Angela - Only Crumbs Remain

        March 01, 2016 at 1:33 pm

        Ooh no! How can he not like rhubarb crumble! You'll have to try it Eb, if only for the sake of the children 😉 I can't imagine life without crumble to be honest! ...Being serious now, you could perhaps make your husband a healthy apple crumble with lots of healthy sunflower seeds and nuts just for him whilst you and the children enjoy the full fat version! 😉 That's an interesting point Eb, crumbles are rustic aren't they!
        Thanks for popping by and Angela x

        Reply
      • Eb Gargano

        March 01, 2016 at 2:04 pm

        Yes...for the sake of the children. That is what I'll go with 🙂

        Reply
    15. Lucy Allen

      March 01, 2016 at 10:39 am

      This looks so good Angela! I love rhubarb and have some in the fridge right now. Might have to give this a go for tea!

      Reply
      • Angela - Only Crumbs Remain

        March 01, 2016 at 10:44 am

        Thank you Lucy 🙂 I'm with you there on rhubarb, it's delicious isn't it.
        Thanks for popping by and commenting,
        Angela x

        Reply

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