Thursday already, where are the weeks going?? This year is whizzing by at an alarming rate. Things have been so busy I’ve not had time for much baking, which is probably not a bad thing for my waistline! Recently my sister gave me some rhubarb and I had originally planned to make the gorgeous rhubarb and custard tea cake, but I really fancied making a fruit crisp. A crisp is basically an Amerian crumble. They often include oats in the recipe which I’m a big fan of, I love using oats in baking and they work particularly well in this recipe. The topping is SO good, the little crystallised ginger pieces work so well here. If you are a fan of the rhubarb ginger combination you are going to love this recipe!
This pudding would be delicious with vanilla ice cream, thick double cream or custard, but I can also confirm that it is rather nice cold! I ate a bowl of this for breakfast today with a dollop of Rachel’s Organic ginger yoghurt. It wasn’t a bad way to start the day at all!
So without further ado, I give you my recipe for rhubarb and ginger oat crisp. I prebaked the rhubarb for 10-15 minutes before adding the topping and it turned out perfect. If you wanted to I’m sure you could just crumble the topping over the raw rhubarb and bake for longer, around 40-45 minutes.
Rhubarb & Ginger Oat Crisp
900g Rhubarb, trimmed and chopped
75g vanilla caster sugar
100g plain flour
100g porridge oats
125g light brown sugar
125g butter, diced
1 1/2 tsp dried ginger (if you aren’t as much of a ginger fiend as I am cut it back to 1 tsp)
50g crystallised ginger, chopped finely (again, if you don’t want a big ginger hit cut it back to 25g)
Preheat the oven to 200C/375F /Gas 5.
Place the chopped rhubarb in an ovenproof dish and sprinkle over the vanilla sugar. Place in the oven for 10-15 minutes or until the rhubarb is slightly tender.
Place the flour, oats and sugar in a bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the dried and crystallised ginger. Tip this mixture over the rhubarb and press down lightly, making sure the rhubarb is evenly covered.
Bake for 25-30 minutes until the rhubarb is tender and the topping is nicely crisped up.