Rhubarb & Ginger Crumble

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!  

• Difficulty: Easy
• Category: Comfort Food, Desserts, Winter Warmers
• Cuisine: British
• Cooking Method: Oven Baked

Ingredients

For the rhubarb

• 15 g butter
• 600 g rhubarb (cut into 5cm/2 inch lengths)
• 1 large bramley apple (peeled & cut into 1cm slices)
• 100 g soft light brown sugar
• 40 g stem ginger (finely chopped)

For the crumble topping

• 125 g unsalted butter (softened)
• 150 g plain flour
• 1 tsp ground ginger
• 1 pinch of salt
• 75 g ginger biscuits (broken)
• 40 g porridge oats
• 100 g soft light brown sugar

To serve

• double cream, ice-cream or custard

Instructions

1. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
2. 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.
3. 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.
4. 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.
5. Leave to cool for 5 minutes and serve with cream, ice-cream or custard. Enjoy!