fruit

rhubarb and sticky stem ginger crumble

method

This is a classic rhubarb crumble recipe but I’ve given it a little twist by adding stem ginger and porridge oats to make the best crumble mix ever. It’s an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold custard (Bird’s of course – my only vice at the moment).

Preheat your oven to 180°C/350°F/gas 4. Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.

To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine breadcrumbs. Stir in the oats, the rest of the sugar and the stem ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and stem ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumbs over the rhubarb and bake in the preheated oven for 40 to 45 minutes, or until the rhubarb is bubbling up and the crumble is golden.

• from Jamie at Home

ingredients

• 1kg rhubarb, trimmed and sliced into large chunks
• 200g soft brown sugar
zest and juice of 1 orange
• 100g plain flour
• 100g cold butter
• 100g oats
• 2 pieces of stem ginger, chopped

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1. by dinnerteaser on Thu 10 May 2012 @ 00:40

great and simple recipe. i like the ginger touch to it! i made a similar version, have a look at my video where you can see the steps of making it and you will probably get that itchy feeling under your tastebuds and feel the need to make it right away :))) http://dinnerteaser.tumblr.com/post/21841316715/rhubarb-crumble<br /> bon'app!

2. by Tricia on Fri 30 Dec 2011 @ 22:51

This is the best combination Ever for a classic dish !!

3. by Sarah on Tue 25 Oct 2011 @ 11:20

Great recipe<br /> I use this all the time!<br /> <br /> Addition I make-add some Belvedere ginger cordial to the fruit when cooking, it brings out the ginger more and makes it stickier once it's cooked yum yum!!

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