Monday, 11 March 2013

Rhubarb and Ginger crumble

As winter crept back again at the weekend I thought it was time to make my favourite Rhubarb and Ginger crumble. Warming, sweet and tart it really is the perfect its-cold-outside pud.

Ingredients - for 2 people
400g rhubarb
3 x tablespoons water
3 x tablespoons sugar
40g fresh ginger

50g jumbo oats
50g butter
50g brown sugar


1. Chop the rhubarb into pieces around 2cm long and put into a saucepan with the water and sugar. I use vanilla sugar for a bit of extra flavour.

Top Tip: Stick a vanilla pod into a jar of white sugar and within a few weeks you will have Vanilla sugar. The pod will last for ages. Mine is at least 3 years old and still going strong.

2. Grate the ginger and add to the pan. 40g is quite warming so add a bit less if you prefer a subtle flavour. (I don't bother to peel the ginger if it is all going into the pot as you can't see the small amount of peel.)

3. Heat the rhubarb in the pan until it starts to break down and go a bit mushy. Remove from heat and put the rhubarb and ginger into an oven-proof dish.

4. Melt the butter in a pan, add the sugar and oats and mix well.

5. Cover the rhubarb and ginger with the oaty mix. This is a large enough quantity for a good coating of crunchy crumble.

6. Put in the oven on 180C/350F/Gas 4 for 35- 45 minute. When the topping is brown and crunchy and the rhubarb is bubbling away it's ready.

This is pretty good on its own but if you want to gild the lily serve with clotted cream or ice cream.

Top Tip: If you happen to have some flaked almonds add them to the crumble topping for an extra crunch.

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