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Rhubarb and Ginger Crumble

2 Bunches Rhubarb
0ne Thumb (60g or 2 oz.) Root Ginger
110g (4 oz.) Sugar
Grated Rind and juice of an Orange
225g (8 oz.) Flour
110g (4 oz.) Butter
90g (3 oz.) Sugar
1 tsp. Ground Ginger.

Trim all the green leaves from the Rhubarb and cut it into 1" pieces.
Peel the ginger and grate it.
Mix the rhubarb with the sugar,grated root ginger,and the rind and juice of the orange.
Put this mixture in the bottom of an ovenproof dish.
Pre heat the oven to Gas 6, 200C, 400F.

Cut the butter into little dice and rub this into the flour until it is like breadcrumbs.
(Or pulse together in a food processor)
Stir in the sugar and the ground ginger.
Sprinkle this mixture over the rhubarb and put into the hot oven.
Cook at the set temperature for about 20 mts until the crumble is golden brown and crunchy.
Serve hot with custard or Greek Yoghurt.

February 26, 2008 10:50 AM | 1 Comments
  Martin Dwyer
Consultant Chef