Rhubarb and Stem Ginger Crumble
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Stewed Rhubarb
- 2 Apples (peeled and sliced (I used Granny Smith))
- 1 Stem Ginger Ball (finely chopped or grated)
- 125 g Plain Flour
- 125 g Oats
- 150 g Light Brown Sugar
- 125 g Butter (melted)
Method
- If you haven't already done so, make the stewed rhubarb using the recipe link in the ingredients. This can be done up to 3 days ahead of time. You will need the full amount of stewed rhubarb for this recipe.
- Preheat the oven to 180ยฐc (160 fan/ Gas 4/ 350F).
- Place the stewed rhubarb, sliced apple and chopped stem ginger in a 2-litre pie dish.
- Put the flour, oats, and sugar in a mixing bowl and pour on the melted butter. Using a metal spoon, mix the butter into the dry ingredients until your crumble topping forms.
- Spoon the crumble over the fruit and bake for 45-50 minutes until golden and bubbling.