Tart fresh rhubarb meets the warmth of warming, spicy ginger in this gorgeous Rhubarb and Ginger crumble recipe. Roasted rhubarb topped with an oaty 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 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 the sour rhubarb so well.
This 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 the rhubarb until it’s just starting to turn tender. Then I make the buttery flapjack style crumble.
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!
- Fresh rhubarb. 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.
- Plain 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 are going to love this recipe!
This rhubarb crumble would be delicious with vanilla ice cream, thick double cream, clotted 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.
Looking for recipes to use up that glut of Rhubarb? Here’s some more ideas…
did you make this recipe?
I would love to hear your thoughts. Leave a comment beow and please rate the recipe by clicking on the stars in the recipe card.
- 600g Rhubarb, trimmed and chopped
- 100g aster 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)
- Preheat the oven to 200C/180C.
- Place the chopped rhubarb in a large ovenproof dish and sprinkle over the vanilla 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 filing 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount 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.