Rhubarb and Ginger Crumble recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
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Rhubarb and Ginger Crumble
Customer recipe by Claire Toplis
Added 74 months ago

I want a British favourite with a twist so I added the stem Ginger it's what the family always want and it lends it self to either a heart Winter pudding or as a smaller portion for summer with lashings of cream

1. Preheat the oven to 180C/160C fan/Gas4. Cut the rhubarb into 5cm (2in) pieces and place on a baking tray. Sprinkle with 4 tbsp water and the caster sugar and roast for 10 minutes. Once the rhubarb is cooked, remove it from the oven and sprinkle the ginger over it. Mix together and place in a ovenproof dish about 3-4 cm ( 1 1/4-1 1/2 in) deep.

2. To make the crumble, combine the butter and sugar together in a bowl until the mixture resembles breadcrumbs, then mix in the flour.

3. Sprinkle the crumble over the rhubarb and bake in the preheated oven for 10 minutes. Remove allow to cool slightly and serve with ice cream or double cream or even custard, if desired.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 10 Sticks young forced rhubarb
  • 115 gram(s caster sugar
  • 45ml ginger in syrup, chopped for the crumble
  • 100 gram(s) (3 1/2 oz) butter, softened
  • 100 gram(s) (3 1/2oz) demerara sugar
  • 175-200g 96-7oz) plain flour

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