How to make a Rhubarb Crumble taste of Summer!

crumble

I decided a couple of years ago to grow my own rhubarb not quite knowing how successful this would be!

I started collecting my juicy stalks at the beginning of May and they are still going strong, needless to say I have become a bit of a whiz at the ole crumble and thought I would share my recipe for you all to enjoy!

I’ve turned the traditional rhubarb crumble into a delicious summer dessert by introducing strawberries and ginger. Ginger is the perfect partner for the fruit as it adds a spice to the sweetness but you can replace this with cinnamon if you prefer. (I actually like both so have to do an eeny meeny miny mo each time I cook!).

I’ve also added oats to my topping to offer a healthier alternative to your traditional fruit crumble and give it an extra crunch. If you want to go one step further add 30g of chopped almonds too!

One of my pet hates is a soggy bottom and to stop this from happening I prefer to bake my fruit and topping separately and assemble just before serving, this ensures you will have the perfect crunch with every mouthful. It’s also a great way to store your excess fruit, simply bake your filing in bulk, freeze it in batches and when you fancy a pud simply defrost a portion, rustle up a fresh crumble topping, and voila! The perfect homemade crumble every time!

Ingredients for Crumble topping

  • 140g plain flour
  • 30g oatmeal
  • 30g jumbo oats
  • 100g caster sugar
  • 100g butter
  • 2tsp ground ginger

Ingredients for the filling

  • 50g strawberries
  • 2tsp ginger
  • 85g caster sugar
  • 100ml cold water
  • 9 sticks of juicy rhubarb

Method

  1. Preheat the oven 170°
  2. Add all of the topping ingredients (apart from oats) to a large mixing bowl and rub together using your fingertips, when the mixture resembles large breadcrumbs stir in the oats and transfer to a lined baking tray and bake for 15-20 mins until lightly golden.
  3. Whilst the topping is baking prepare the rhubarb by peeling away the skin and chop into 2cm chunks and place the rhubarb and strawberries in to a large ovenproof dish. Mix the sugar, ground ginger and water in a jug and pour over the fruit. Bake in the oven for approx 30 mins until fruit is soft.
  4. To serve, drain any excess juice away from the fruit, add the crumble topping and serve with custard, clotted cream or ice cream.
  5. Sit back & enjoy x