Mrs B's Rhubarb & Ginger Crumble

15 Mar 2011

Category: recipes

This recipe makes the best of the new season's rhubarb.  Rhubarb and ginger are the perfect partners, whether they're paired in a crumble as here, or in jam.


Mrs B's Rhubarb & Ginger Crumble

Preparation time: 30 minutes, cooking time: 30-60 minutes.  Serves 4


50g butter, chopped into dice

100g plain flour

100g demerera sugar (or white sugar)

50g chopped mixed nuts, or 25g ground almonds, or 50g mixed seeds (optional)

450g rhubarb, cut into 2cm pieces

2 pieces of stem ginger

2-3 tbsp ginger syrup

Use stem ginger in syrup.



1. Heat the oven to 180C, Gas 4

2. Rub the butter into the flour until it resembles breadcrumbs

3. Stir in the sugar (retaining a tablespoon) and nuts/seeds if used

4. Place the rhubarb in an oven-proof dish

5. Chop the stem ginger and mix in with the rhubarb.  Mix in the ginger syrup

6. Cover loosely with the crumble mix and sprinkle over the remaining sugar

7. Cook until the crumble starts to turn golden, and the fruit mix is bubbling.

8. This is lovely hot or cold with custard, cream or creme fraiche