Rhubarb & Ginger Oat Crumble - thelastfoodblog.com
Print

Rhubarb & Ginger Oat Crumble

A rhubarb and ginger oat crumble
Course Dessert
Cuisine Baking
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Michelle Alston

Ingredients

  • FOR THE FILLING
  • 500 g Rhubarb , roughly chopped
  • A small piece of stem ginger (10g), chopped
  • 2 tsp of ginger syrup
  • Juice of half a medium lemon
  • A little lemon zest (1/4 of a lemon)
  • 1/2 a tsp of vanilla extract
  • 2 tbs soft dark brown sugar
  • FOR THE TOPPING
  • 100 g plain flour
  • 100 g oats
  • 125 g cold butter , cut into cubes + a liitle more for greasing
  • 1/2 tsp cinnamon
  • 60 g castor sugar
  • TO SERVE
  • Ice cream

Instructions

  • Pre heat the oven to 200 degrees C ( I have an electric, fan assisted oven, please adjust according to the oven you use)
  • Add the rhubarb, ginger, syrup, lemon zest and lemon juice along with the sugar to a bowl and mix everything together, making sure the rhubarb is completely covered in the juice.
  • Grease an oven proof dish with a little butter.
  • To make the oat topping, sift the flour and cinnamon into a mixing bowl, add the oats and castor sugar and butter and start rubbing the mixture together with your fingers until you have a thick crumbly texture.
  • Add the rhubarb mixture to the greased dish, top with the oat crumble mixture and bake in the oven for 25 minutes or until the topping is crispy and browned.
  • Serve warm with vanilla ice cream of cream.