Rhubarb Crumble

Ginger complements rhubarb. Chop about 4 pieces crystalised or preserved stem ginger and add to the rhubarb.

Ingredients

  • 450 g rhubarb
  • 75 g soft brown sugar
  • grated rind of 1 orange

Crumble:

  • 75 g butter
  • 175 g plain flour
  • 75 g soft brown sugar

Cooking Process

  1. Wash and trim the rhubarb.
  2. Cut the stalks into 2.5 cm/1 inch lengths and put into a buttered 900 ml/1 1/2 pint pie dish.
  3. Sprinkle over the sugar and orange rind.
  4. To make the crumble , rub the butter into the flour until the mixture resembles fine breadcrumbs.
  5. Stir in the sugar and spread the crumble over the rhubarb mixture , smoothing it over to cover the fruit completely .
  6. Bake in a moderate oven for about 40 minutes or until the crumble is crunchy and golden and the fruit is cooked.
  7. Serve hot with vanilla ice cream.

Rhubarb Crumble

Bon Apetite!

Rhubarb Crumble