Buttery oat rhubarb and ginger crumble recipe

Here is my recipe for the best crumble! It's filled with tangy rhubarb and spicy ginger, and it's topped with a crunchy and sweet butter oat crumble. Perfect to serve with vanilla ice-cream on a hot summer's evening...

For the fruit filling, you will need:
3 sticks of rhubarb
6-10 pieces of crystallised ginger
2tbsp granulated sugar

For the crumble topping, you will need:
100g flour (plain)
80g sugar
75g butter
50g oats

1. Chop the rhubarb and ginger, and place in your crumble dish.
2. Pour on about 2-3tbsp of water, so that the fruit isn't quite covered - this is so the fruit stays juicy and the crumble remains crisp.
3. Sprinkle with sugar.
4. For the crumble, combine the flour and butter in a bowl - you can use the rubbing-in method or a whisk if you prefer to use technology.
5. Once you have a breadcrumb consistency stir in the sugar and the oats.
6. Pour the crumble mixture onto the fruit and bake in the oven at 180degrees for about 25 minutes.
7. Serve with ice-cream or custard, and enjoy!

P.s. Yes, on this occaision I was so excited to eat the crumble that I didn't snap a pic of the finished result, and I can't wait to make it again. It was the most perfect crumble I've ever had, with the topping staying crunchy and the fruit balancing tartness with sweetness in the best proportion imaginable. Bon appetit sweet reader.

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