Rhubarb and Ginger Crumble

As I said in my post about flapjacks a couple of days ago I used to hate oats, this extended to crumbles. In conversation with my sister over the weekend I said I'd made crumble and she complained that we'd never had crumble as children, because my father didn't like it, but that she loved it and I had to set her straight and say we didn't have crumble much as children because I didn't like it! I remember my Mum making her rhubarb crumble when rhubarb season came around and I had stewed rhubarb which I liked much better!

I have definitely become a convert! I made several crumbles over the Bank Holiday weekend. I think that this recipe yields too much crumble topping, now this may just be because I like my crumble topping relatively thin, but it meant that I could make more than one. This is the big one I made for pudding:

I also made some mini rhubarb and ginger crumbles, which I must remember rise up and explode over the side, so to fill them slightly less full next time, and some mango crumbles, the recipe for which will follow next week. All of which were really tasty. I have upped the amount of ginger in the recipe below than I actually used as we didn't feel it was all that gingery but if you want to use less, the recipes I looked at only used 1 tsp.

Rhubarb and Ginger Crumble (loosely adapted from BBC Food)
(Serves 4)

600g rhubarb, washed and cut into inch chunks
80g caster sugar
1 tbsp of finely chopped fresh ginger

175g plain flour
50g rolled oats
100g unsalted butter, cut into small pieces
50g caster sugar

Preheat the oven to 180C.

Place the rhubarb into a saucepan with the sugar and a splash of water. Cook until the rhubarb has almost broken down but there are still a few lumps and add in the ginger.

Meanwhile, Place the flour, butter and caster sugar into a food processor and whizz until the mixture looks like breadcrumbs. You can of course do this by hand. Mix in the oats.

Transfer the rhubarb mixture to a deep dish. Sprinkle the crumble mixture over top and bake in the oven for 30-40 mins until golden brown on top. Serve with ice cream.