Rhubarb and ginger crumble
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 150g golden caster sugar
- 1kg rhubarbpeeled and chopped into 2cm pieces
- 50g root gingerpeeled and grated
- 1 star anise
CRUMBLE
- 125g butter
- 250g plain flour
- 65g soft dark brown sugar
Nutrition: per serving
- kcal678
- fat26.9g
- carbs107.2g
- fibre5.4g
- protein8.6g
- salt0.53g
Method
step 1
Heat the oven to 180c/fan 160c/gas 3. Tip the caster sugar into a deep frying pan and heat gently until it starts to melt. Swirl it around as it melts to keep it from overcooking at the edges. Once it has melted let it start to caramelise and colour until it is dark gold. Add the rhubarb, ginger and star anise and stir. Cover and cook until the mixture turns to a compote. The liquid from the rhubarb will melt the caramel as it cooks but make sure it doesn’t burn. Take off the lid if it looks too liquid.
step 2
While the rhubarb is cooking make the crumble mix. Rub the butter into the flour, add the brown sugar and sprinkle onto an oven tray. Bake for 20 minutes until crisp and lightly browned. Fish out the star anise, spoon the rhubarb mix into a baking dish and sprinkle the crumble mix over evenly. Bake for 10 minutes. Serve with a scoop of clotted cream.
