Rhubarb & sticky stem ginger crumble

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 flavours and really nice served with thick Jersey cream or cold custard (Bird's of course – my only vice at the moment).

Nutritional Information (amount per serving)


Serves 4-6  


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


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.

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