Rhubarb and ginger crumble

By: James Martin From: James Martin: Sweet

Printer friendly version
close video

Ingredients

  • 10 stalks Rhubarb, trimmed and cut into 5cm chunks
  • 1 tbsp water
  • 2-3 tbsp caster sugar
  • 1 tbsp chopped Preserved stem ginger, in syrup
  • ice cream or double cream, to serve

For the crumble:

  • 100g Butter, softened
  • 100g demerara sugar
  • 180-200g plain flour
Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Preheat the oven to 200C/gas 6. Place the rhubarb chunks on a shallow roasting pan, sprinkle with the water and caster sugar and bake for 10 minutes. Remove from the oven and sprinkle with the stem ginger.

2. Reduce the oven temperature to 190C/gas 5. Tip the rhubarb mixture into a baking dish about 4cm deep.

3. For the crumble: combine the butter, demerara sugar and flour in a bowl. Rub with your fingers until the mixture resembles breadcrumbs. Sprinkle the crumble evenly over the rhubarb and bake for 10 minutes, until golden.

4. Allow to cool slightly before serving with ice cream or double cream.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation

Latest Comment

really yummy I added some of the ginger syrup and some vanilla fantastic great with ice-cream sitting infront of a coal fire

Tina & Col Tina & Col Posted 12 Nov 2009 3:33 PM