Rhubarb and ginger crumble

A variation on my orange and rhubarb crumble.

Rhubarb and ginger crumble

  • Servings: 4-6
  • Difficulty: easy
  • Print

A variation on my orange and rhubarb crumble


  • 3 table spoons of crystallised ginger in syrup
  • 75g of caster sugar
  • 500g chopped rhubarb
  • 75g unsalted butter
  • 100g sifted plain flour
  • 75g demerara sugar


  1. Pre-heat the oven to 190F, gas mark5.
  2. Mix the rhubarb, sugar and the crystallised ginger in an ovenproof dish, let this mature in the dish and eventually you’ll encounter a lovely sweet aroma.
  3. In a separate bowl, mix together the sifted flour, demerara sugar and butter with your fingers until the mixture goes crumbly and  resembles breadcrumbs.
  4. Layer the crumble mix on top of the rhubarb mix and push down with a fork.
  5. Bake the crumble for approx 40 – 45 minutes until golden brown.
  6. Serve with ice cream and custard.

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