Rhubarb ginger and orange crumble

Crumble is up there amongst the nations favourite puddings, try this delicious rhubarb version, the perfect end to a family meal or Sunday lunch.

INGREDIENTS

900g rhubarb
80g soft brown sugar
1/4 tsp Bart ground ginger
1 orange (zest only)

For the topping:

225g plain flour
75g butter
120g light brown soft sugar
1/2 orange (zest only)
a pinch Bart ground ginger
CuisineBritish
SeasonSpring, Winter
IngredientsFruit
LifestyleVegetarian, Indulgent, Treat
OccasionsFood with Friends
CoursesDessert, Cakes & Sweet Treats
ServesServes 4
Cook Time45 Minutes
Prep Time10 Minutes
Recipe Image rhu

METHOD

  1. Pre-heat oven to 180C/160C fan/Gas 4.
  2. Cut the rhubarb into chunks and place in a saucepan with sugar, ginger & half of the zest. Cook on a gentle heat for 15 minutes, stirring regularly.
  3. When softened, drain off half the juice, then transfer to a pie dish.
  4. Prepare the crumble topping by putting the flour in a large mixing bowl, add the butter and rub together using your fingertips. When it resembles bread crumbs, add the sugar, remaining zest and ginger and mix well.
  5. Sprinkle over the rhubarb, pat down gently and cook for 30-40 minutes. Serve with cream, custard or ice-cream.

Rhubarb ginger and orange crumble

Crumble is up there amongst the nations favourite puddings, try this delicious rhubarb version, the perfect end to a family meal or Sunday lunch.

900g rhubarb
80g soft brown sugar
1/4 tsp Bart ground ginger
1 orange (zest only)

For the topping:

225g plain flour
75g butter
120g light brown soft sugar
1/2 orange (zest only)
a pinch Bart ground ginger
  1. Pre-heat oven to 180C/160C fan/Gas 4.
  2. Cut the rhubarb into chunks and place in a saucepan with sugar, ginger & half of the zest. Cook on a gentle heat for 15 minutes, stirring regularly.
  3. When softened, drain off half the juice, then transfer to a pie dish.
  4. Prepare the crumble topping by putting the flour in a large mixing bowl, add the butter and rub together using your fingertips. When it resembles bread crumbs, add the sugar, remaining zest and ginger and mix well.
  5. Sprinkle over the rhubarb, pat down gently and cook for 30-40 minutes. Serve with cream, custard or ice-cream.

Products Used

BART3088 JAR SMALL SPICE GINGER

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