600g(1 and ¼ cups) rhubarbwashed then roughly chopped, any stringy bits removed.
1smallpiece of stem ginger (10g)chopped
2tspof ginger syrup
the juice ofhalfa medium lemon
the zest ofhalfa medium lemon
2heaped tbspsoft dark brown sugar
For the topping
100g(1 cup) plain flour
100g(1 ¼ cups) oats
125g(1 ⅛ sticks) of very cold buttercut into cubes + a little more for greasing
2tbspwhole almonds, skin onroughly chopped
60g(⅓ of a cup) castor sugar
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.