Tart fresh rhubarb meets the warmth of warming, spicy ginger in this gorgeous rhubarb and ginger crumble. The roasted rhubarb pairs beautifull with the oat flapjack style crunchy crumble topping.
Recently my sister gave me some beautiful pink rhubarb from her garden and I had originally planned to make a cake, but I really fancied making a fruit crumble for a change.
If you want a comforting, cosy pudding, then you really can’t beat a good old-fashioned crumble. I usually end up making a classic plum crumble, an apple and blackberry crumble or this apple and mincemeat crumble, but I thought a rhubarb and ginger crumble would make a nice change.
Rhubarb and ginger one of the most perfect food pairings in the world. This recipe for rhubarb and ginger muffins is one of my favourite muffin recipes. The earthy, warming flavour of the ginger complements sour rhubarb so well.
This rhubarb crumble recipe is super simple to put together. I slice the rhubarb into small chunks, pop into a baking dish and sprinkle with sugar. Then I roast it until it’s just beginning to turn tender. Then I make the buttery oat crumble topping. I also love serving roasted rhubarb for breakfast with Greek yoghurt.
For an extra crunchy crumble topping, I’ve added a handful of rolled oats – I’m quite a fan of using oats in baking and they work particularly well in this recipe.
A little crystallised ginger adds a spicy warmth to the crumble. It’s the perfect pudding for curling up with on the sofa. With lots of custard, naturally!
ingredient list
Please scroll to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions.
- Fresh rhubarb, washed and cut into 3-4cm pieces. You can use either garden rhubarb or forced rhubarb in this recipe. Forced rhubarb is usually a bit sweeter, so if that’s what you’re using you may want to reduce the sugar slightly.
- Caster sugar to sweeten the rhubarb. You could swap this for soft light brown sugar, if you like.
- Plain (all purpose) flour
- porridge oats. I used medium rolled oats. Jumbo oats would also work fine.
- soft light brown sugar or demerara sugar
- cold butter
- dried ginger
- crystallised ginger or a ball of stem ginger in syrup, finely chopped
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 will love this recipe.
how to make rhubarb and ginger crumble
Step 1 – place the washed and chopped rhubarb in a large ovenproof dish. Sprinkle over the caster sugar. Bake in a moderate oven (180C/160Fan/350F/gas mark 4) for 15-20 minutes or until the rhubarb has softened. Remove from the oven.
Step 2 – While the rhubarb is in the oven, make the crumble. Place the flour, oats and sugar in a medium bowl. Stir in the dried and finely chopped crystallised ginger.
Step 3 – Scatter the crumble all over the rhubarb, making sure all of the rhubarb is covered with crumble.
Step 4 – Bake for 30-35 minutes or until the crumble is crisp, golden and bubbling hot.
Serving suggestions
Rhubarb crumble is delicious with vanilla ice cream, thick double cream, clotted cream or of course, 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.
make in advance
Rhubarb crumble can be made ahead of time. Place the cooked and completely cold rhubarb in the fridge and use within 2 days. The crumble topping can also be made in advance and refrigerated for up to 3 days.
storing and reheating leftover crumble
Any leftover rhubarb crumble can be refrigerated for up to three days. Reheat in the oven at 160C/140Fan for about 15-20 minutes or until hot. Cover the top with foil so the topping doesn’t catch and burn.
You can also reheat individual portions of crumble in the microwave.
can I make it gluten-free?
This rhubarb ginger crumble can easily be made gluten-free by using gluten-free plain flour and oats.
more crumble recipes to try
did you make this recipe?
I would love to hear your thoughts. Leave a comment below and please rate the recipe by clicking on the stars in the recipe card.
Rhubarb & Ginger Crumble
Tart fresh rhubarb meets the warmth of spicy ginger in this gorgeous Rhubarb and Ginger crumble.
Ingredients
- 600g Rhubarb, trimmed and chopped
- 100g caster sugar
- 100g plain flour
- 100g porridge oats
- 125g light brown sugar
- 125g cold butter, diced
- 1-1 1/2 teaspoons dried ginger, if you aren't as much of a ginger fiend as I am cut it back to 1 teaspoon
- 50g crystallised ginger, chopped finely (again, if you don't want a big ginger hit cut it back to 25g)
Instructions
- Preheat the oven to 180C/160Fan/350F/Gas mark 4.
- Place the chopped rhubarb in a large ovenproof dish and sprinkle over the caster sugar. Place in the oven for 15-20 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 30-35 minutes or until the filling is bubbling and the topping is nicely crisped up and starting to brown around the edges.
- Serve with custard, cream, ice cream or clotted cream.
Notes
Make in advance: Cook the rhubarb and once cold, cover or transfer to a container and keep in the fridge for up to 2 days.
The crumble topping can also be prepared ahead and stored in the fridge for 2-3 days.
Crumble can be prepared and frozen. Wrap the assembled crumble in a double layer of cling film and tin foil and freeze for up to three months. It can be baked from frozen, but add 15-20 minutes to the baking time.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 596Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 230mgCarbohydrates: 87gFiber: 4gSugar: 57gProtein: 6g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Sounds lovely, I love the combination of rhubarb and ginger.
Thanks, it’s one of my favourite combinations 🙂
I adore rhubarb so am salivating at this! Lovely photos
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just made this and it is so good! my rhubarb was frozen so i poured off some of the liquid after the bake with rhubarb and sugar. I did add cinnamon to half of it (sprinkled of one side of the pan). I have a feeling i’m gonna be making this frequently. also, I think the liquid I poured off, could have stayed and not made it too mushy. thanks for sharing!
also, i wasn’t sure what porridge oats were and used rolled oats – worked fine
Hi Peggy, I’m pleased to hear this! It’s one of my favourite recipes 🙂