Rhubarb and Ginger Crumble

Rhubarb and ginger is a classic combination of flavours which works wonderfully in this crumble.

Rhubarb and Ginger Crumble

Ingredients

700g (1 lb 9 oz) rhubarb

2 tbsp stem ginger

3 tbsp ginger syrup

2 tbsp sugar


Crumble Topping:

225g (8 oz) plain flour

175g (6 oz) butter

175g (6 oz) Demerara sugar

Serves 4

Method

1. Place the rhubarb, chopped stem ginger and ginger syrup into an ovenproof dish; sprinkle with the sugar. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and spice. Place on top of the fruit.

2. Bake:

2-oven AGA: place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 35-40 minutes until the fruit is cooked.

3 and 4-oven AGA: place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream

Conventional cooking: bake at 180ºF (350ºF), fan oven 160ºC, Gas Mark 4 for 35-40 minutes.

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