Rhubarb, Orange and Ginger Crumble

Rhubarb is a thing of beauty and in my opinion is the superior crumble filling.

I don't like to mess with the classics too much, so I kept things fairly traditional. Orange is a common enough pairing with rhubarb in crumbles but I decided to add some ginger as well (ground ginger in the crumble and small chunks of crystallized ginger in the filling).

These flavours worked well together because the sharpness of the rhubarb and orange cut through the strong spiciness of the ginger. Served with vanilla ice cream it was a real treat!

Continue reading for recipe!

Serves 4-6 people

Ingredients:

• 800g rhubarb
• grated rind and juice of 1 orange
• 1 medium sized piece crystalized ginger, chopped (optional)
• 225g plain flour
• 115g butter
• 115g brown sugar
• 1 tsp ground ginger

Preheat oven to 190C.

Cut the rhubarb into 1 inch pieces and place in an oven-proof dish with the orange juice and rind and the chopped crystalized ginger, if using.

Make the crumble topping by placing the flour in a bowl and rubbing in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and ground ginger.

Spread the crumble evenly over the rhubarb and press down on it lightly. Bake in the preheated oven for 30 minutes, or until the crumble is golden brown.

Serve warm with ice cream or custard.