Sorbet: Chop up the fruit, mince up ginger for some additional flavor, sprinkle with sugar, then top with a simple crumb mixture of only flour, sugar and butter. It typically comes into season during March or April (depending on the growing season) and is gone in what seems like the blink of an eye. Serve warm with cream, ice cream or custard. I have never had rhubarb! Next time I get rhubarb in my CSA delivery I have inspiration for what to do with it. Stir in orange rind and juice, brown sugar and minced ginger. That being said – blueberry rhubarb with ginger is incredible! Think next time I will put just a cup of sugar should be enough. Pour the rhubarb mixture into a 9" x 2" pie plate and spoon the crumble over top, evenly distributing it over the rhubarb. Required fields are marked *. This crumble has an ingredient list that is only 6 items long and can be assembled in less than 15 minutes. Home > Recipes by Category > Crisps/Cobblers > Rhubarb-Ginger Crumble. I made this last year for the husband’s birthday, and we both devoured it. This sounds great, especially since it has ginger in it…, Rhubarb is a sneakily awesome fruit! Rhubarb Method: Cooking time - 20 minutes to cook rhubarb; 1. We always have tonnes of rhubarb from the garden every summer, so I think this recipe will definitely be made. May 1, 2018 Julia. It’s like wake me when the peaches and cherries are out! Looks delicious! oh my that looks tasty! Rhubarb & Ginger Crumble. While preparing it, I felt a sense of simplicity, in how many women spent time in the kitchen decades before stand mixers and food processors were must-have items. Rhubarb is such a great spring treat. I am also loving that you combined rhubarb and crumble. YUM! 2. Trouble is, I never get to the Mojito part, because I end up using all the syrup over ice cream – love the sweet/tart combination. I’m thinking of adding some crystalized ginger to the crumble too :). My kids and I have never tasted rhubarb before and this is definitely a recipe that’s going into my recipe box! Rhubarb crisp is one of my favorites! A fabulously simple recipe for a delicious rhubarb crumble. Step 1 Top and tail the rhubarb and wash in cold water. Oh I can’t wait for rhubarb! I just made this tonight for dessert, with added 1 orange zest + juice and cinnamon… served with vanilla custard. Yuuuuum. Yum, this rhubarb crumble looks scrumptious! I live in Florida and seeing fresh rhubarb in the store is rare. This Spiced Rhubarb Crumble keeps it simple with a rhubarb filling, but itâs still exciting and delicious because of all those spices that go in along with it. Not surprisingly, I was completely drawn in by the desserts section of the book. Rhubarb, apple and ginger crumble recipe Save A warming dessert with a buttery topping Credit: Barnaby Kent Lee Westcott; 30 January 2019 ⢠12:00pm. 3. This looks awesome! I have vowed to use Rhubard this summers because I’ve never actually baked with it before. By Hugh ⦠Adding ginger sounds so good!! By Jacqueline Bellefontaine 31 Comments. I do hope to see you there. Iâve taken a classic rhubarb crumble and pimped the recipe. I love recipes that are all rhubarb all the time! I have never cooked with rhubarb, but this year I am! I’m so excited to make some Rhubarb pies. Try making a crumble with 1 stick of butter 1 1/4 cup of oats and 1/2 cup of sugar. Probably crystalized. He knows all of my good recipes come from you! I can’t wait to give this crumble a try … go garden rhubarb, grow!! Thanks! How do YOU serve your RHUBARB AND GINGER CRUMBLE? Place the pan on a wire rack to cool slightly; the crumble can be served warm or at room temperature. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! The minced ginger was key! Oooh lucky you, I haven’t come across rhubarb yet. Rhubarb requires quite a bit of sugar as rhubarb has quite a sharp flavour. After going all-out with things like six-layer chocolate cake and an elaborate Snickers cake, my taste buds and my food-loving soul have been begging for simplicity. Looks so delicious! Made this tonight and it was A-maz-ing!!!!! I’d reduce the sugar to 1 1/4 maybe with the rhubarb? To make the rhubarb filling: Combine the rhubarb, sugar, orange and ginger. I live in ND and when rhubarb starts to push it’s way through the ground, it is a sure sign of spring. Do you have a favorite rhubarb recipe for this time of year? Gluten-free rhubarb and ginger crumble from AO.com This gluten-free rhubarb and ginger crumble is exactly what you need this winter. Can’t wait for all of the summer fruits! and they say that 1 cup of medium-diced rhubarb is 4.25 ounces. Method: Pre-heat the oven to 200C/180C fan/gas mark 6. Bake until the topping is golden brown, the rhubarb mixture is bubbling and the rhubarb is soft, about 1 hour 15 minutes. I did just check the King Arthur Flour Master Weight Chart (http://www.kingarthurflour.com/recipe/master-weight-chart.html – a great resource!) I also love rhubarb jam on toast and my mom’s rhubarb meringue pie. Bake for 45 minutes, or until the rhubarb crumble is golden and bubbling. Only thing I would change next time is to reduce the sugar. Can’t wait to make this!! Ginger and rhubarb a delish combination :), I made this last night and my husband said it is one of the best things I’ve made yet! Hereâs a super quick and scrumptious crumble I whipped up using the leftover rhubarb from my rhubarb cake! I feel like I should say something along the lines of âhappy almost springâ but it feels wrong because itâs freezing and itâs been snowing for the past two days. Your crumble sounds so delicious and it looks so inviting with the big scoops of ice cream! Made this and it was really good. This classic crumble is perfect when rhubarb is in season, paired with it's buttery topping and flaked almonds. Sticky rhubarb and ginger crumble is a delightlful twist on a classic crumble recipe. One year ago: DIY Instant Vanilla Pudding Mix It looks so delicious! Instead, this simple crumble focuses on what’s important – the food and who you’re sharing it with. Stir in the almonds and sprinkle the crumble mixture over the rhubarb. Hi Joanna, I would choose the rhubarb crumb cake or the strawberry-rhubarb pie, mostly because I love crumb toppings and pie crusts :), Delicious….but luckily I reduced the sugar to 1+1/4 cup after sprinkling on 1 cup it looked a heap of sugar. I also like to add the juice of an orange which gives natural sweetness as well as flavour, 800g rhubarb, washed and cut into 2-3 cm pieces. Oh well! Nutritional values are based on one serving. Looks perfect with the vanilla ice cream! Here's a really easy recipe for rhubarb & ginger crumble with a delicious almond crumble topping. I just recently baked my first strawberry rhubarb pie, and knew I’d be baking with rhubarb a lot more. To be honest, I just made this recipe up and havenât followed an exact formula. Thank you for sharing this lovely recipe… I love Rhubarb and ginger together! I think they’d end up very, very mushy. Sometimes even cinnamon or cardamom too!! I'm Michelle and I believe anyone can learn to confidently make recipes worthy of celebration. I bet it would be good adding mango to the rhubarb and ginger. For the crumble, sift the flour, salt and ground ginger into a large bowl. I never would have thought of putting rhubarb and ginger together. I love rhubarb, but have yet to bake with it! Wash and trim your rhubarb. Recipe for a crumble dish approx. Hated that job – not to mention all the other cooking/canning/gardening I was “forced” to help her with (poor abused child that I was) :) – but what I didn’t realize was how much I was learning at the time. I’ve been wanting to try it. This looks delicious! Such is the case with this rhubarb-ginger crumble. Didn’t last long throughout the week! 4. Transfer the rhubarb mixture to the prepared baking dish and spread in an even layer. I’m super excited for Spring fruits, too!! Four years ago: Pigu (Italian Gougeres). Place the rhubarb and water into a large saucepan. Rhubarb, Ginger & Gin Crumble. The sharpness of the rhubarb is tempered with golden caster sugar and flecks of vanilla, and the crumble ⦠20cm x 10cm â Rhubarb compote. Crumble Filling: 75g butter 100g golden caster sugar 2 vanilla pods, seeds scraped out 3 Bramley apples peeled and chopped 600g rhubarb cut into even chunks 100g stem ginger finely chopped (keep the syrup) Crumble Topping: 200g plain flour 100g cold butter, diced 85g jumbo rolled oats 85g light brown soft sugar 100g pumpkin seeds. I earmarked the recipe a while ago in the hopes of eventually veganizing it, and Iâm really happy that I finally got around to doing it last week. Add the almonds, crystallized ginger and salt and stir to combine. Sprinkle the crumble topping evenly over the rhubarb. Pop into a greased ovenproof dish and press firmly and evenly into the bottom of the dish with your hands. I used the suggested amount tonight, but this time the sweetness really really came out. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. Bake for approx. Transfer to a 2 or 3 quart baking dish and sprinkle 2 cups of the sugar over top of the rhubarb mixture; set aside. Hi Mary Lynn, I did not measure the rhubarb into cups, merely weighed out the 2 pounds at the grocery store. I haven’t seen any rhubarb yet but I’ll keep my eyes out! butter. I love to take advantage of rhubarb season too!! In a large bowl, toss together the rhubarb and ginger. Checked the recipe tonight and now it’s 2 1/2 cups. Rhubarb and ginger crumble. Jump to Recipe Print Recipe. Top with ice cream or fresh whipped cream, if desired. Made this tonight. I’ve found it this week in chocolate mousse, this rhubarb-ginger crumble and some biscuits that I’ll be sharing with you tomorrow. So often it’s combined with another fruit, and while these are generally delicious, I don’t think they highlight the rhubarb enough. I will most definitely be making it again this year. But I grew up with my mother using it all the time…. I match my rhubarb pies with lemon zest, ginger, vanilla, chopped hazelnuts, almond, preferably some almond paste and vanilla. The flavour of the rhubarb has been enhanced with stem ginger and the basic crumble has nuts and oats added for extra texture and crunch. and rhubarb pie tartlets. My latest favorite rhubarb treat involves making the syrup for a Rhubarb Mojito (google it with Brooklyn Farmhouse and you’ll find it). Roughly chop into pieces an inch or two long. Had a little trouble finding rhubarb here in New England, but when I start to see it in the store more frequently am going to have to do this again. I had been swooning over The Country Cooking of Ireland cookbook since it won a James Beard Award for cookbook of the year back in 2010. I love the tartness of rhubarb, and combined with the ginger I bet it’s heavenly. I just use my fingers to make the crumble, too easy:) My first ever rhubarb recipe. Follow. I added a bit more ginger for my ginger-loving husband. Thanks Mom! I’m crazy about rhubarb desserts. Strawberry and rhubarb are a match made in heaven, but add in fresh ginger and you have a triple combo. I have so many recipes I want to try, including your crumble. The desserts were uncomplicated, rustic in nature, and made in such a way to allow the important flavors to shine in each dish. Amazing. This is on my must make list! I completely agree with your love of rhubarb! All goes on top as a crispy Layer. The oiginal recipe I had only listed two cups of sugar so I divided it up to one cup on the crumble and one cup on the rhubarb. I purchased it with the intent of learning more about traditional Irish cooking (which I have!). Rhubarb requires quite a bit of sugar as rhubarb has quite a sharp flavour. I’ve never baked with rhubarb, but this recipe gives me the perfect chance to try! Team custard, or team ice cream? This dessert looks SO good! This is the link . Add the butter and use a pastry blender (or two knives or your fingers) to cut the butter into the flour mixture until it resembles coarse meal and the butter pieces are no larger than the size of a pea. My Strawberry Rhubarb Crumble â Step By Step. Next time I’ll add a tablespoon of cornstarch to the sugar to thicken the juices and lessen the total amount of sugar. I’ll put it on my list this summer. When I was growing up, we had 6 or 7 plants on the farm and so the first part of summer “vacation” was spent helping Mom cut up (seemingly) unending piles of rhubarb stalks for freezing. I’ve got my eyes peeled though, it’s definitely a spring favorite for me! This vegan rhubarb crumble and ginger ice cream recipe is another one that originated from the LCBOâs Food & Wine magazine. Pairing it with ginger sounds awesome. Rhubarb, Almond and Ginger Crumble | Recipes | Delia Online Hi Amy, I would probably hesitate to use strawberries only because berries have such a high water content and you’re baking this for so long and the strawberries aren’t shielded from the heat inside of a crust. Looks delicious! Rhubarb is a quintessential spring fruit, especially in my little area of the world. It is really satisfying with a dollop of soy custard or vanilla ice cream and is super simple to make as it only takes 10 minutes of prep and 20 minutes in the oven. It looks amazing! 30-40 minutes or until the fruit is cooked and the crumble browned. I love when rhubarb starts sprouting up all over! It turned out beautifully. Could you tell me approximately how many cups of rhubarb for your recipe? I guess frozen rhubarb would work if defrosted and drained well. After an entire winter of eating bananas, apples and pears, I love nothing more than walking into the grocery store on a sunny April day and seeing juicy red strawberries, melons and, of course, rhubarb. Would you be happy to link it in to the new Food on Friday which is all about rhubarb? Every year, my cousin supplies us with rhubarb, she delivers it all cleaned, cut and bagged. After a little math, that means that 2 pounds would be about 7.5 cups of rhubarb. Pop in a baking dish and top with the crumble (I also double the quantity of crumble mix). 800g rhubarb; 100g oats; 100 gluten free wholemeal flour; 120g light muscovado sugar; 70g coconut oil (solid) 1tsp grated ginger; zest of ½ orange; 50g light muscovado sugar; optional: 1 tin of coconut milk for whisking into a cream (needs to have been stored in the fridge for 24 hours before whisking) and vanilla extract Use the butter to grease an ovenproof dish and place the rhubarb in it. 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