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Rhubarb and ginger crumble

Name: Rhubarb and ginger crumble
Total time: 1 h
Ingredients: golden caster sugar 150g; rhubarb 1kg, peeled and chopped into 2cm pieces; root ginger 50g, peeled and grated; star anise 1; butter 125g; plain flour 250g; soft dark brown sugar 65g

1 hour
serves 8
Easy

This recipe takes a classic rhubarb crumble and gives it a twist with the addition of ginger and star anise to the fruit and a crunchy brown sugar topping. Serve with cream

December 19, 2014 at 2:30 pm

Try this grown-up twist on a comforting apple crumble, or try our classic apple crumble recipe here.

Ingredients

golden caster sugar 150g
rhubarb 1kg, peeled and chopped into 2cm pieces
root ginger 50g, peeled and grated
star anise 1

CRUMBLE

butter 125g
plain flour 250g
soft dark brown sugar 65g

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.