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Rhubarb and Ginger Crumble
Rhubarb and Ginger Crumble is a traditional British recipe for a desert of rhubarb and crystallized stem ginger in a crumble topping. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Ginger Crumble.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : Dessert RecipesBaking RecipesItaly Recipes
Though you may not think it, the marriage of rhubarb and ginger is one made in heaven. If you haven't tried it, then I seriously urge you to give it a try!
Ingredients:
8 good-sized stalks of
rhubarb
30g demerara sugar
1/2 jar of crystallized stem
ginger (and the syrup)
125g caster sugar
125 coarsely-ground
almonds
125g plain flour
175g unsalted butter
Method:
Cut the ends off the rhubarb then cut the rhubarb into 5cm lengths (do not peel). Add these to the bowl along with the ginger (which you should chop finely) and the ginger syrup and 30g of demerara sugar. Mix well then lay the rhubarb and ginger in the base of an earthenware dish (one that you would be happy serving at the table).
Form the crumble by cutting the butter into cubes and placing in a bowl which includes the flour. Use your fingers to work the flour into the butter until you have a breadcrumb-like texture. Add the caster sugar and the almonds and mix into the flour and butter mix until you have a rough breadcrumb texture.
Take 3/4 of the breadcrumb mixture and gently press on top of the rhubarb. Then scatter the remaining breadcrumb mixture over the top. Place in the centre of an oven pre-heated to 200°C (400°F/Gas Mark 6) and cook for about 30 minutes, until the crumble is a deep golden brown (reduce the heat if it colours too quickly).
Transfer to the table and serve with a jug of custard.
