Rhubarb and ginger crumble


Rhubarb and ginger crumble

Servings 4 people


  • 500 g rhubarb, chopped into chunks the length of your thumb
  • 120 g stem ginger, diced finely
  • 100 g golden caster sugar

For the crumble topping

  • 140 g self-raising flour
  • 100 g butter, chilled
  • 50 g light brown muscovado sugar
  • 80 g chopped mixed nuts and seeds


  • Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar.
  • Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
  • Mix in the ginger.
  • Heat oven to 200C/180C fan/gas 6.
  • To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
  • Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
  • Bake the crumble topping on a baking sheet in the top of the oven until light brown.
  • Remove from oven, put on top of the fruit mix/in baking dish.
  • Rebake on the bottom shelf in the oven until piping hot.
  • Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.