Rhubarb and Ginger Crumble - Fiver Feeds

Rhubarb and Ginger Crumble

A delicious wintry treat, we actually think people should make their own crumbles more often – rubbing sugar, flour and butter together is remarkably easy (as well as cheap) and you can be really creative with the fruit contents. This traditional pudding can be made even cheaper if you want to dispense with the fresh rhubarb and use the tinned variety. We’ve mixed it up a little by adding ginger (not too much though) so give our Rhubarb and Ginger Crumble a go and feel all warm inside.

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Rhubarb and Ginger Crumble

Prep Time:

1hr 15mins

Serving:

Serves 4 People

Cost:

£1.06 per Person

Difficulty:

Easy

  • Ingredients

    450g Fresh Rhubarb Sticks Cut into 2-3cm Pieces
    4tbsp Water
    100g Caster Sugar
    1tsp Ground Ginger
    100g Butter (at Room Temperature)
    100g Demerara Sugar
    150g Plain Flour

How to Cook

1. Place the rhubarb pieces, water and caster sugar in a medium saucepan. Cover and simmer on a low heat for approximately 15 minutes, or until the fruit is soft but not too mushy. Once cooked remove from the pan, stir through the ground ginger and put into a baking dish.

2. Preheat your oven to 200C/Gas Mark 6.

3. Put the flour, butter and Demerara sugar in a large bowl and rub together with your fingertips until you have a crumble consistency.

4. Put the crumble mix on top of rhubarb and cook for 25-30 minutes, or until the top is golden brown. Serve with cream, ice cream or custard (we all have our own preferences, don’t we?) and enjoy.



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