Rhubarb Crumble:

Possibly the first crop of the growing season from the allotment is the tender, young rhubarb stalks – and there’s no better way to do them justice than a hearty homemade delicious rhubarb and ginger crumble.

Allotment Junkie, Rhubarb Crumble
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • StumbleUpon
  • Buffer

Allotment Junkie, Rhubarb
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • StumbleUpon
  • Buffer

Allotment Junkie, Rhubarb pieces
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • StumbleUpon
  • Buffer

Allotment Junkie, Rhubarb crumble topping
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • StumbleUpon
  • Buffer

Ingredients

  • 1kg (2lb) allotment grown rhubarb
  • 2oz dark brown cane sugar
  • 1 tsp on ground ginger
  • 2 tbsp of water
  • 1 tsp baking powder

 

Topping

  • 8oz plain flour
  • 2oz porridge oats
  • 3oz unsalted butter
  • 5oz dark brown cane sugar

 

Method

Preheat the oven to 190°C / 375°F / Gas 5.

Cut the rhubarb into 2½cm/1in long pieces and place into a saucepan, sprinkle with the water, cane sugar and baking powder. Cook gently until tender. Young rhubarb will cook in 5 to 7 minutes.

Once cooked, sprinkle over the ginger and mix well. Fill an ovenproof dish about 4cm/1½in deep with the tender rhubarb. Into a bowl add the flour, butter and sugar making a crumb with your fingertips. Mix in the oats and then sprinkle the crumble topping over the rhubarb.

Bake in the oven for 30-40 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.

Remove and allow to cool slightly before serving with luxury vanilla icecream, best devon custard or double cream.

Allotment Junkie, Rhubarb Crumble with icecream
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • StumbleUpon
  • Buffer

Your support is most welcome – please share and rate this page if you found it of interest. Thank you