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Rhubarb Ginger Crumble

Rhubarb and Ginger Crumble

A delicious rhubarb and ginger crumble with and an oat, almond and cinnamon topping. Perfect for a lazy Sunday lunch pudding.
Course Dessert
Cuisine Baking
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 365kcal


For the filling

  • 600 g (1 and ¼ cups) rhubarb washed then roughly chopped, any stringy bits removed.
  • 1 small piece of stem ginger (10g) chopped
  • 2 teaspoon of ginger syrup
  • the juice of half a medium lemon
  • the zest of half a medium lemon
  • ½ teaspoon vanilla extract
  • 2 heaped tbsp soft dark brown sugar

For the topping

  • 100 g (1 cup) plain flour
  • 100 g (1 ¼ cups) oats
  • 125 g (1 ⅛ sticks) of very cold butter cut into cubes + a little more for greasing
  • 2 tablespoon whole almonds, skin on roughly chopped
  • ½ teaspoon cinnamon
  • 60 g (⅓ of a cup) castor sugar

For serving

  • Ice cream / custard / cream


  • 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.


  • Do I need to peel rhubarb for this crumble? If you are using forced rhubarb it should be tender enough that it doesn’t need to be peeled. Maincrop rhubarb can sometimes have tough, stringy ribs, so after washing it, strip these off with a small, sharp knife and slice as instructed.
  • Storing - If you have any crumble leftover simply keep it on the countertop until cooled them move to the fridge and eat within 3-4 days. You can reheat it if you want but it’s really good cold too.
  • Freezing -  I prefer to freeze this before cooking it. Put the filling in a buttered pie dish then sprinkle the topping over it. Press the topping down firmly cover the dish really well then freeze. I defrost this in the fridge overnight before baking.
  • Skillet - I used a well seasoned cast-iron skillet for the crumble. It measures 22cm (8 and a half inches) diameter and 4 cm (1 and a half inches) deep.
  • Nutritional Information - is calculated using an online nutrition tool and is approximate. It does not include ice cream.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.


Calories: 365kcal | Carbohydrates: 44.7g | Protein: 5.4g | Fat: 19.3g | Saturated Fat: 11.1g | Cholesterol: 45mg | Sodium: 128mg | Potassium: 393mg | Fiber: 4.3g | Sugar: 15.1g | Calcium: 112mg | Iron: 2mg