Homemade Rhubarb and Ginger Crumble
Rhubarb and ginger crumble is the perfect homemade rhubarb dessert. Buttery oats, brown sugar and ginger are baked until golden over soft and juicy fruit. Perfect served warm with vanilla ice cream or custard.
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Servings: 8 servings
Ingredients
- 450 g (1 lb) rhubarb, chopped
- 100 g (⅔ cup) fresh strawberries, hulled and cut in half
- 200 g (¾ cup) frozen fruit *see notes
- 2 tablespoons fresh ginger, grated
- 1 orange, zest, and juice *see notes
- 30 g (¼ cup) plain (all-purpose) flour
- 100 g (¾ cup) caster (granulated) sugar
For the crumble topping
- 225 g (1 ¾ cups) plain (all-purpose) flour
- 225 g (1 cup) cold butter, cubed
- 125 g (1 ½ cups) rolled oats- old fashioned *see notes
- 100 g (¾ cups) caster (granulated) sugar
- 100 g (½ cup) light brown sugar
- 1 teaspoon ground ginger
Vanilla ice cream for serving
Instructions
- Preheat the oven to 160ºC fan or 180ºC conventional (350ºF)
- Wash and trim the rhubarb into ½ inch pieces and place in a medium bowl. Add frozen fruit to the bowl along with the fresh ginger, orange juice, zest, plain flour, and sugar. Toss everything well.
- Add the fresh strawberries to the bowl and stir well to coat all the fruit in the dry ingredients. Place the fruit in an oven-safe baking dish or a cast-iron skillet.
- To make the crumble topping place all the ingredients in the bowl of a food processor and pulse until the mixture resembles chunky breadcrumbs. Place the mixture on top of the fruit and bake in the preheated oven for about 25-30 minutes until the fruit is soft and bubbling up around the sides of the dish.
- Remove from the oven and let cool for about 5 minutes before dishing into bowls and topping with scoops of vanilla ice cream.
Notes
- For the frozen fruit, I recommend fruits of the forest or summer fruits. But any fruit mix that is red-berry-based would be great. Or you could use frozen strawberries. I just really like the variety of a fruit mix.
- There is no need to thaw the frozen fruit beforehand.
- I’ve used orange here because it goes so well with rhubarb and ginger, but you can also use lemon juice and zest. Either works really well.
- It’s really important to use old-fashioned rolled oats here rather than quick-cooking oats. Old-fashioned oats are whole oats and have a great texture. Quick-cooking oats result in a more powdery crumble topping.
- Make ahead and freeze—Baked crumble freezes really well for up to 3 months and is great in the fridge for 3 days. However, I don’t recommend assembling the crumble and storing it in the fridge before baking. The topping will go quite soggy and not crisp up when it’s baked.
Nutrition
Calories: 555kcal | Carbohydrates: 80g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 273mg | Potassium: 379mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1105IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg
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