My rhubarb is a little pathetic this year; yielding a measly 4 sticks, which is not really enough to make a crumble for a family of 4. Not to be deterred, I grabbed a couple of dessert apples from the fruit bowl and a jar of crystallised ginger from the cupboard and whipped up a pudding in less than an hour (and that included washing up!) I think that rhubarb and ginger are a perfect combination, and judging by the empty bowls all round, my family think so too. Some of the ingredients I didn’t measure out personally, but to help you, I’ve given you the approximate quantities that I used for the fruit base.
4 sticks Rhubarb
2 dessert Apples
3 balls crystallised ginger
2tbs (rounded) Soft dark brown sugar
200g Self raising flour
100g Unsalted butter
100g Soft dark brown sugar
2tsp Ground ginger
1. Preheat your oven to 180C.
2. Peel and slice the rhubarb into 1.5cm slices.
3. Dice the apples into 1cm cubes.
4. Chop the crystallised ginger quite finely.
5. Place the rhubarb, apples, ginger and sugar into a saucepan with 30ml cold water.
6. Bring to a gentle boil, then simmer for about 10 minutes until the fruit has started to soften and release their juices.
7. In a food processor, blitz the flour, cold butter, sugar and ground ginger until it resembles breadcrumbs.
8. Pour the fruit into a heatproof dish and top with the crumble mix.
9. Bake for 25-30 minutes until the top is golden.
Serve with cream, custard, clotted cream or ice cream. I love the fruity ‘jam’ that mixes with the edges of the crumble mix as it bubbles though. Enjoy!