Rhubarb and ginger crumble
A pimped version of a classic rhubarb crumble.
- 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
- 450 g (1lb) rhubarb washed and ends trimmed
- 25 g (1oz) stem ginger
- ¾ teaspoon arrowroot or cornflour (cornstarch)
- 3 tablespoon caster sugar
- custard, cream or vanilla ice cream to serve
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.
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.
- 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.