Rhubarb And Sticky Ginger Crumble Recipes

RHUBARB & GINGER CRUMBLE

Rhubarb & ginger crumble image

This super easy, lightly spiced crumble can be prepared ahead of time - a comfort food favourite that makes a great budget-friendly dinner party dessert

Provided by Tom Kerridge

Categories Dessert

Time 1h15m

Number Of Ingredients 12

Ingredients

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
clotted cream sprinkled with ground ginger, to serve
200g plain flour
100g cold butter , diced
85g jumbo rolled oats
85g light brown soft sugar
100g shelled pistachios , chopped

Steps:

Heat oven to 180C/160C fan/gas 4. First, make the topping. In a bowl, rub the flour and butter together with your fingertips until it resembles fine breadcrumbs. Add in the oats and sugar, and stir with a wooden spoon to form a coarse crumble.
Spread out the crumble in an even layer on a baking tray and bake in the centre of the oven for 15 mins until golden, with larger clusters of crumble formed. Once the mixture has cooled slightly, stir through the nuts.
Next, make the crumble filling. Melt the butter in a heavy-based saucepan, then add the sugar and vanilla, and give everything a good stir. Tip in the apple and cook for 5 mins, stirring constantly, until the apples have turned into a thick purée. Once the apples have broken down, add the rhubarb and ginger. Stir well, then simmer for 5 mins until the rhubarb has just begun to soften. Pour the filling into a bowl and leave to cool.
Once ready to eat, divide the crumble filling into six individual pie dishes, or one larger dish if you prefer, then top with the crumble topping. Can be assembled a day ahead and kept in the fridge, or frozen. To reheat from frozen, cook for an extra 15 mins until piping hot throughout. Bake in the centre of the oven for 15 mins, until bubbling throughout. Serve with the clotted cream.

Nutrition Facts : Calories 705 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 53 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium

RHUBARB AND STICKY GINGER CRUMBLE

Rhubarb and Sticky Ginger Crumble image

This recipe from Jamie Oliver's cookbook" Jamie at Home" is a classic rhubarb crumble recipe with a twist. Adding fresh ginger and rolled oats makes the best crumble mix ever. It's an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold custard

Provided by blucoat

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 1/4 lbs rhubarb, trimmed and sliced into large chunks (about 7 1/2 cups)
2/3 cup brown sugar
1 orange, juice and zest of
1 cup flour
1/2 cup cold butter
1/2 cup rolled oats
2 pieces fresh ginger, peeled and chopped

Steps:

Preheat your oven to 350°F Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.
To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs. Stir in the oats, the rest of the sugar and the ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes or until the rhubarb is bubbling up and crumble is golden.

Nutrition Facts : Calories 191, Fat 8.2, SaturatedFat 5, Cholesterol 20.3, Sodium 63.3, Carbohydrate 28, Fiber 2.7, Sugar 12.8, Protein 2.6

STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING

Strawberry Rhubarb Pie with Ginger Crumb Topping image

Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour, plus more for work surface
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon coarse salt
2 tablespoons ice-cold water, plus more as needed
1 1/2 teaspoons apple-cider vinegar
2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
2 1/2 cups hulled and halved strawberries, quartered if very large
2/3 cup packed light or dark-brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light-brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon coarse salt

Steps:

Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
Make the filling: Preheat oven to 350 with a rack set in the center of oven.
Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.

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