Ingredients for Ginger Rhubarb Crumble
- 450g rhubarb, chopped
- 100g brown sugar
- Fresh Ginger
- Candied Ginger
- Orange, Juice Of
- Orange
- 50g all-purpose flour
- Rolled Oats
- 75g cold unsalted butter
- Salt
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How to Make Ginger Rhubarb Crumble
- Preheat oven to 175°C (350°F).
- In a medium saucepan, combine 450g rhubarb (chopped), 50g brown sugar, 1 tbsp grated fresh ginger, 1 tbsp crystallized ginger (finely chopped), 2 tbsp orange juice, and 1 tbsp orange zest.
- Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until rhubarb is softened but still holds its shape.
- Spoon the cooked rhubarb into a greased 20cm (8-inch) ovenproof casserole dish.
- To make the crumble topping, in a large bowl, combine 100g rolled oats, 50g brown sugar, 50g all-purpose flour, and 1 tbsp grated fresh ginger.
- Cut in 75g cold unsalted butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cooked rhubarb.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
- Let cool slightly before serving.
- Enjoy warm with vanilla ice cream, whipped cream, or custard!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
106g
Fat
49g
Carbs
17g
