Name: Rhubarb and ginger crumble
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup plain flour; 1/3 cup brown sugar, firmly packed; 1/3 cup flaked almonds; 1/4 cup crystallised ginger, finely chopped; 80 gram cold butter, chopped; 1/3 cup caster sugar; 1/3 cup orange juice, freshly squeezed; 500 gram rhubarb, trimmed, cut into 3 cm lengths; 250 gram strawberries, hulled, halved; vanilla custard, to serve

Rhubarb and ginger crumble

Skip to Recipe

Serves 6

Prep

10M

Cook

40M

Total

50M

Ingredients

1 cup plain flour

1/3 cup brown sugar, firmly packed

1/3 cup flaked almonds

1/4 cup crystallised ginger, finely chopped

80 gram cold butter, chopped

1/3 cup caster sugar

1/3 cup orange juice, freshly squeezed

500 gram rhubarb, trimmed, cut into 3 cm lengths

250 gram strawberries, hulled, halved

vanilla custard, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Lightly grease a 1.25-litre (5-cup) shallow ovenproof dish.

2.Combine flour, brown sugar, almonds and ginger in a medium bowl. Rub in butter to make crumbs.

3.Place caster sugar, juice and rhubarb in a medium saucepan over moderate heat. Cook and stir for 2-3 minutes or until sugar dissolves. Bring to the boil.

4.Reduce heat; simmer for 6-7 minutes or until rhubarb is tender; remove from heat. Stir in strawberries; transfer to prepared dish.

5.Scatter crumble mixture evenly over rhubarb mixture in dish. Bake for 25-30 minutes or until golden brown and bubbling; stand for 5 minutes. Serve with custard.

Serve warm or cold. Use any chopped nuts instead of almonds. Buying: Look for long firm stalks without soft patches. Storing: Trim ends. Wrap stalks in plastic food wrap. Store in the fridge crisper for up to 4 days. Wash well before use. Cooking: Goes well with cinnamon, ginger, nutmeg, apple, berries, lemon, lime, orange, pears, cream and custard. Also in season now: Apples, oranges, kiwifruit, grapefruit, mandarins, passionfruit, pears and quince.
Note

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