Name: Rhubarb & ginger crumble
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: British
Ingredients: 75g butter; 100g golden caster sugar; 2 vanilla pods seeds scraped out; 3 Bramley apples peeled and chopped; 600g rhubarb cut into even chunks; 100g stem ginger finely chopped; clotted cream sprinkled with ground ginger, to serve; 200g plain flour; 100g cold butter diced; 85g jumbo rolled oats; 85g light brown soft sugar; 100g shelled pistachios chopped

Home
Recipes
Rhubarb & ginger crumble

Rhubarb & ginger crumble

Tom Kerridge

Save recipe

Serves 6

Easy

Prep: 30 mins

Cook: 45 mins

A star rating of 4.8 out of 5.22 ratingsRate

loading...

This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Clotted cream & stem ginger ice cream

A star rating of 5 out of 5.2 ratings

Rhubarb & strawberry vodka

A star rating of 4.5 out of 5.6 ratings

Lazy cheesy vegetable hotpot

A star rating of 4 out of 5.24 ratings

Ingredients

Nutrition

Units:

MetricUS

75g butter
100g golden caster sugar
2 vanilla pods

seeds scraped out
3 Bramley apples

peeled and chopped
600g rhubarb

cut into even chunks
100g stem ginger

finely chopped
clotted cream

sprinkled with ground ginger, to serve

For the topping

200g plain flour
100g cold butter

diced
85g jumbo rolled oats
85g light brown soft sugar
100g shelled pistachios

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal705
fat33g
saturates16g
carbs87g
sugars53g
fibre8g
protein10g
salt0.5g

Method

step 1

Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
step 2

Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
step 3

Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
step 4

Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.

Recipe from Good Food magazine, February 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.22 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now