Rhubarb Crumble with Ginger
Inspired by techniques from NYT Cooking.
Sharp pink rhubarb baked soft and jammy with a little orange, under a crunchy, gently spiced melted-butter crumble.
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Method
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Equipment
- 23 × 23 cm or 2-litre baking dish
- mixing bowls
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 343 kcal |
| Protein | 3.2 g |
| Carbohydrate | 57.5 g |
| of which sugars | 38.5 g |
| of which free sugars | 37.2 g |
| Fat | 12.1 g |
| of which saturates | 7.5 g |
| Fibre | 2.6 g |
| Salt | 0.24 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Fruit
- 900 g rhubarb, trimmed and cut in 2.5 cm lengths
- 200 g caster sugar
- 25 g plain flour
- 1 tsp finely grated orange zest
Topping
- 130 g plain flour
- 60 g light brown sugar
- 40 g caster sugar
- ¼ tsp baking powder
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 1.5 g fine sea salt or table salt about ¼ tsp
- 115 g unsalted butter, melted
- 1
Heat the oven. Heat the oven to 190 °C (170 °C fan) and put a tray on the shelf below to catch drips.
- 2
Prepare the rhubarb. Toss the rhubarb with the sugar, flour and orange zest in the baking dish and spread it level. Rhubarb is very sharp and watery, so it needs this much sugar and a little flour to make a soft, jammy filling.
- 3
Make the topping. Whisk the flour, both sugars, baking powder, ginger, cinnamon and salt. Pour in the melted butter and stir with a fork until it forms damp clumps, then squeeze some together so there are a few bigger nuggets.
- 4
Bake. Scatter the topping evenly over the rhubarb and bake 45-55 minutes, until deep golden and the pink juices are bubbling thickly at the edges.
- 5
Cool slightly. Rest for 15-20 minutes before serving; straight from the oven the juices are runny and very hot.
Storage
Keep covered in the fridge for up to 3 days and reheat until piping hot, or freeze the baked crumble for up to 2 months.
