Rhubarb & Ginger Crumble

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 50 Mins Total Time: 1 Hr

This recipe takes rhubarb crumble to a new level, with stem ginger and oats and crumbled ginger biscuits added to the topping for extra crunch.  The perfect warming dessert for a chilly evening!


0/13 Ingredients
Adjust Servings
    For the rhubarb
  • For the crumble topping
  • To serve


0/5 Instructions
  • Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  • Heat a pan and melt the butter, add the rhubarb, apple, sugar and ginger, cook for 5 minutes or until soft. Place into a ovenproof dish and set aside.
  • For the crumble topping, lightly rub together the butter, flour, ginger and salt, then stir in the crushed biscuits, oats and three-quarters of the sugar. Keep the topping fairly chunky and crumbly.
  • Scatter over the rhubarb and finish with a sprinkling of the reserved sugar on top. Place on a baking tray and cook for 40 to 50 minutes until the topping is crisp and golden and the fruity juices are bubbling around the edges.
  • Leave to cool for 5 minutes and serve with cream, ice-cream or custard. Enjoy!

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