Rhubarb Crumble

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


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


  • 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!

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Rhubarb Crumble