Desserts

Rhubarb and Ginger Crumble

15 mins
Prep
30 mins
Cook
6
Servings

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Ingredients

  • 500g fresh rhubarb, chopped into 2cm pieces
  • 100g caster sugar
  • 1 tsp ground ginger (or 1 tbsp finely chopped stem ginger)
  • For the Crumble: 150g plain flour, 75g jumbo rolled oats, 100g demerara sugar, 100g cold Irish butter (cubed)

Method

  1. Preheat oven to 190°C (170°C fan).
  2. Toss the chopped rhubarb, caster sugar, and ginger together directly in the bottom of your baking dish.
  3. To make the crumble topping, place the plain flour and cold cubed butter into a bowl. Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
  4. Stir the rolled oats and demerara sugar into the crumble mixture.
  5. Scatter the crumble topping evenly over the rhubarb layer—do not pack it down tightly, keep it loose for maximum crunch.
  6. Bake for 30-35 minutes until the fruit juices are bubbling up around the edges and the top is an appetizing golden brown.

Rhubarb is a beloved staple in Irish gardens. This comforting crumble pairs sharp, vibrant pink rhubarb stems with a warm hint of ginger, topped with an extra-crunchy oat crumble texture.