Description
This dessert layers sweetened rhubarb with chopped stem ginger under a golden topping made of flour, butter, and sugar. The ginger enhances the flavor of the rhubarb without overpowering it, giving the crumble a slightly spicy, fragrant edge that elevates the traditional recipe.
Ingredients
For the filling:
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Rhubarb (900g / 2 lbs, trimmed and chopped into 1-inch pieces)
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Caster Sugar (175g / ¾ cup)
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Stem Ginger (3–4 balls in syrup, finely chopped)
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Syrup from Stem Ginger (2 tbsp)
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Optional: ½ tsp ground ginger for extra spice
For the crumble topping:
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Plain Flour (175g / 1¼ cups)
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Cold Butter (115g / ½ cup, diced)
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Demerara Sugar or Caster Sugar (85g / ⅓ cup)
Instructions
Step 1: Preheat the oven
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- Preheat your oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
Step 2: Prepare the rhubarb filling
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- Place the chopped rhubarb in an ovenproof dish.
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- Sprinkle with caster sugar, chopped stem ginger, and ginger syrup.
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- Toss everything gently so the rhubarb is evenly coated.
Step 3: Make the crumble topping
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- Add flour and cold butter to a bowl.
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- Rub together with your fingertips until it resembles breadcrumbs.
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- Stir in the sugar evenly.
Step 4: Assemble and bake
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- Spoon the crumble mixture over the rhubarb ginger base, spreading it loosely—don’t press it down.
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- Bake for 35–40 minutes or until golden on top and bubbling underneath.
Step 5: Let it rest and serve
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- Allow the crumble to sit for 5–10 minutes after baking. Serve warm with custard, cream, or vanilla ice cream.