Rhubarb and Ginger Crumble
- Serves 6
- Estimated Time: 52:00
- Easy
- Dessert
- United Kingdom
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Voice
Classic
Ingredients
#
Method
Timer
Est. Time
1
Cut the Rhubarb into 1 cm chunks
Rhubarb and Ginger Filling
03:00
2
Put the chopped Rhubarb in a saucepan with sugar and ground ginger and cover
Rhubarb and Ginger Filling
01:00
3
Cook over a gentle heat for 15 minutes stirring occasionally
Rhubarb and Ginger Filling
15:00
4
Sieve the flour into a mixing bowl and add the butter in cubes. Rub the butter into the flour using your fingers
Crumble Topping
03:00
5
When it looks crumbly, add the sugar and carry on rubbing it through with your fingers
Crumble Topping
02:00
6
Preheat the oven to 180°C / 160°C fan / gas mark 4 / 356°F
Crumble Assembly
01:00
7
When it's cooked, it shouldn't be mushy. Drain off around half the juice and transfer to your pie or baking dish
Rhubarb and Ginger Filling
02:00
8
Sprinkle the crumble topping mixture evenly over the fruit in your pie or baking dish and spread out evenly using a fork
Crumble Assembly
02:00
9
Put the crumble on the top shelf and bake for 30-45 minutes until it's starting to brown
Crumble Assembly
30:00