Rhubarb Crumble with Ginger

Pink spring rhubarb baked beneath a crisp ginger crumble, a favourite Sunday pudding.

TIME BREAKDOWN
Prep: 20 min
Cook: 45 min
Total: 1 hour 5 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 800g rhubarb, cut into 3cm lengths
  • 100g caster sugar
  • 1 tsp ground ginger
  • Zest of 1 orange
  • 175g plain flour
  • 100g cold butter, cubed
  • 75g demerara sugar

Method

  1. Heat the oven to 190°C (170°C fan)/gas 5.

  2. Toss the rhubarb with the caster sugar, half the ginger and the orange zest and tip into a baking dish.

  3. Rub the flour and butter together until the mixture resembles breadcrumbs, then stir in the demerara sugar and remaining ginger.

  4. Spoon the crumble over the fruit.

  5. Bake for 40 to 45 minutes until golden on top and the rhubarb is tender. Serve with custard or cream.