Rhubarb & ginger crumble
Okay, so my gardening skills aren’t that good, but I’m obsessed with the idea of being able to grow my own fruit and veg to make into glorious nutritious meals to be doubly proud of. I’ve had very limited success with my supposed vegetable patch, but the intention is there, I promise. However, I was thrilled to see that my rhubarb plant had grown so well – I’d bought it from a village fete for 50p two seasons ago and it hadn’t seemed to do very much at all until now. Finally I was seeing the fruits (see what I did there??) of my labour.
Now baking I’m better at than gardening, so I wasn’t short on ideas on what I could do with my garden delight now it had appeared. I came up with a simple but tasty idea anyone could undertake, so here’s a super-delicious recipe you can follow without any worries. The ginger gives it a divine taste that takes the average rhubarb crumble to a whole other level that’ll have your guests well impressed.
Here’s what you need…
For the fruity bit:
600g rhubarb – about ten sticks
A nob of butter (or 60g if you like being precise)
200g caster sugar
A ‘finger of ginger’ grated. It’s quite fierce so use as much as you dare!
A teaspoon of cinnamon (you can leave this out if you hate it)
For the crumble topping:
300g plain flour
200g caster sugar
Switch your oven on and set at 200 degrees so it can be getting warmed up whilst you do your prep. Get a selection of over-proof dishes washed and ready.
What you need to do:
1. Pick and wash your rhubarb (or just nip to the supermarket and buy it). Then chop the leaves off, and cut the stalks into chunks.
2. Scrub or peel the skin from your ginger and grate it using the fine part of your grater (or just your regular grater if you don’t have one).
3. Chuck everything for the fruity bit in a pan together and boil up for ten minutes to soften it.
4. Whilst that’s happening combine your three topping ingredients in a clean dish and start rubbing it together with your fingers. It will look and feel pretty dry, but don’t fall into the trap of adding in more butter as that will make the topping of your final product all soggy.
The addition of the ginger takes the crumble from basic to beautiful. Serve with cream or vanilla ice cream – don’t use flavoured ice cream as you don’t want anything to take away from the flavours your crumble has just created.