Description
Rhubarb & ginger crumble delivers a perfect balance of tart and sweet flavors, dancing with rustic charm. Warm spices and buttery crumble topping invite dessert enthusiasts to savor this classic British comfort treat that you’ll want to enjoy again and again.
Ingredients
Scale
Fruits and Vegetables:
- 400 grams (14.11 ounces) rhubarb, chopped
- 3 apples, peeled and chopped
- 2 tablespoons stem ginger in syrup, finely chopped
Dairy and Fats:
- 250 grams (8.82 ounces) unsalted butter, cubed
- 1 teaspoon vanilla extract
Dry Ingredients and Sweeteners:
- 200 grams (7.05 ounces) plain flour
- 100 grams (3.53 ounces) rolled oats
- 100 grams (3.53 ounces) light brown sugar
- 50 grams (1.76 ounces) chopped mixed nuts (hazelnuts, almonds)
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F / gas 4, preparing for a delightful dessert creation.
- Create the crumble topping by gently rubbing flour and butter between fingertips until the mixture resembles fine, delicate breadcrumbs.
- Incorporate oats and sugar into the breadcrumb mixture, stirring with a wooden spoon to develop a rustic, coarse texture.
- Spread the crumble mixture evenly on a baking tray and roast for 15 minutes until achieving a golden, clustered appearance. Allow to cool slightly, then fold in chopped nuts for added crunch.
- Prepare the fruit filling by melting butter in a heavy-based saucepan over medium heat, then introducing sugar and vanilla for a rich, aromatic base.
- Add apples and cook for 5 minutes, continuously stirring until transforming into a thick, luscious purée.
- Introduce rhubarb and finely chopped ginger to the apple mixture, simmering for 5 minutes to slightly soften the rhubarb while melding the flavors.
- Distribute the warm fruit filling among 6 individual pie dishes or a single large baking dish, ensuring even coverage.
- Generously top the fruit with the prepared crumble mixture, creating an enticing golden layer.
- Bake for 15 minutes until the topping turns golden and the filling bubbles with intense fruit flavors.
- Serve immediately while warm, accompanied by a dollop of clotted cream, smooth custard, or a scoop of creamy vanilla ice cream.
Notes
- Toast the nuts before chopping for a deeper, richer flavor that enhances the crumble’s overall taste profile.
- Control rhubarb’s tartness by adjusting sugar levels, using less for a more tangy dessert or more for sweeter preferences.
- Prevent soggy crumble by ensuring the topping remains crisp through pre-baking the crumble mixture separately before adding to the fruit base.
- Create a gluten-free version by substituting regular flour with almond or oat flour, maintaining the delicious texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 18g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg