Rhubarb Crumble

Cooking Time

Ingredients

Increase Portion Size

Ingredients

  • g fresh rhubarb
  • g caster sugar
  •   2 pieces of stem ginger, chopped
  •   2 tbsp stem ginger syrup
  •   Whipped cream or vanilla ice cream to serve
  •   Custard, to serve

To make the crumble

  • g plain flour
  • g butter, diced
  • g caster sugar
  • g demerara sugar

Method

  • 1

    Step 1

    Top and tail the rhubarb and remove the stringy skin. Cut the sticks into 2.5cm (1 inch) lengths, put them in a large ovenproof dish and sprinkle with the caster sugar. Add the stem ginger and stem ginger syrup.
  • 2

    Step 2

    To make the crumble, sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
  • 3

    Step 3

    Cover the rhubarb with the crumble and press it down lightly. Sprinkle the surface with the demerara sugar.
  • 4

    Step 4

    Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 40 minutes until golden brown. Serve with hot custard.

Ingredients

  • 1000 g fresh rhubarb
  • 125 g caster sugar
  • 2 pieces of stem ginger, chopped
  • 2 tbsp stem ginger syrup
  • Whipped cream or vanilla ice cream to serve
  • Custard, to serve
  • 150 g plain flour
  • 125 g butter, diced
  • 25 g caster sugar
  • 25 g demerara sugar