Rhubarb, Rhubarb, Rhubarb....Crumble!! | Incredible Edible Todmorden | Blogs

Rhubarb, Rhubarb, Rhubarb....Crumble!!

Last update: 14.03.09 First posted: 10.03.09 by in

Incredible edible Rhubarb Crumble

You might have noticed the beautiful pink beginnings of Rhubarb planted around the town….not quite ready for picking yet, but in a few weeks time you might want a recipe for this….

you will need…

a good 5 or 6 big sticks of rhubarb ( from the market, or around town, we planted plenty, but please let it establish first)
5 or 6 pieces of stem ginger, finely chopped
golden granulated sugar to taste (about 6 dessert spoonfuls)
4 tbsp ginger wine

for the crumble:
180g plain flour
100g butter (from the Friday farmers market, or the crumbly cheese stall, indoor market)
200g golden granulated sugar
4 gingernut biscuits (crushed fine)

preheat the oven to 180c/ Gas mark 4

1.Cut the rhubarb into 2cm chunks and place in a saucepan, with sugar to taste.
2. Add the chopped ginger,
3.sprinkle with the ginger wine and simmer on a low heat till the rhubarb softens (around 10 mins) keep an eye on it, and stir if necessary.

Meanwhile make the crumble…

1.Put the flour in a large bowl.
2.Add the butter, chopped into manageable pieces.
3.Rub the butter into the flour, until it resembles breadcrumbs.
4.Add the sugar and crushed gingernuts and mix together carefully. (you can omit the gingernuts if you like)

Now it’s time to put it all together…

1.Empty the rhubarb out of the saucepan into an oven proof dish.
2.Sprinkle the crumble mix evenly over the top of the rhubarb.
3.Place in the middle of the oven and bake for 35 mins, till golden.

Serve with fresh cream, custard or a good vanilla ice-cream. ( like it with homemade ginger ice-cream.

Enjoy…at your convenience!!

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