Rhubarb & Stem Ginger Crumble
Ahhh sticky, sweet warm rhubarb gingeriness bubbling up and devouring oaty crumble topping. This my friends is the mother of Springtime comfort foods. It gives the sunshine of seasonal rhubarb, in this case from Grandads garden and matches it with the warmth of stem ginger and Autumnal oaty vibes of crumble which comforts the soul - especially on the wetter spring days.
Delicious hot or cold the only decision that you need make is cream, ice-cream or old-skool custard...
Stewed rhubarb and ginger
750 g rhubarb, trimmed and chopped
Juice and zest of 1 lemon
100 g caster sugar
2 pieces stem ginger, finely chopped
Bit of the sryupy juice from the jar of stem ginger
3 tbsp water
Oaty crumble topping
100g plain flour
50g rolled oats
100g demerara sugar
- Put all the stewed rhubarb ingredients into a large saucepan or, as I have used a Le Creuset cat iron Casserole pot (can be used on hob then transferred straight to the oven).
- Bring the mix to the boil and then leave to simmer for 5-10 minutes.
- Whilst simmering, make the crumble topping and pop the oven on heat 200C/400F/Gas 6.
- In a large mixing bowl add the butter and flour and rub together until you get the breadcrumby consistency that you would expect for a crumble.
- Add the oats and sugar and mix, again by hand.
- Take the stewed rhubarb from the heat. If you used a saucepan, transfer the stewed rhubarb to an oven proof dish and place the crumble mix on top. If like me, you used a cast iron casserole dish just wang on the crumble topping.
- Cook for about 25- 30 minutes.
Yep, my crumble sank a bit, and yes the rhubarb seeped over the top but it's an honest dish of comforting food and ruddy tasty. ENJOY!