Oaty Rhubarb and Ginger Grumble

Everyone loves a good crumble and it has long been a feature on the menu at Waterside. It is a dessert that you can make throughout the year with seasonal fruit fresh from the garden. I like to make it with a good proportion of oats in the topping, to give it a crunch, and a pinch of ginger or cinnamon depending on the fruit. Try using substituting some of the oats for ground almonds or using gluten free flour. Give your guests a choice of ice cream, custard or clotted cream served with it and you may well have them asking for all three!

 

Ingredients – Serves 6-8 people


Rhubarb compote 

700g rhubarb
75g caster sugar
2tsp ground ginger


The topping

200g plain flour
100g rolled oats
80g demerera sugar
100g butter
2tsp ground ginger
A generous pinch of salt

 

 

What to do: Recipe for a crumble dish approx. 20cm x 10cm

Rhubarb compote 

1. Top and tail the rhubarb and wash in cold water
2. Cut into 1cm chunks, place in your dish and sprinkle with the sugar and ginger
3. Allow to sit for half an hour stirring occasionally
4. Bake in the oven at 160ºC for approximately 25 minutes until it becomes soft but not completely losing it’s shape.

 

The topping 

1. Rub it all together with your fingertips until you have a crumbly mixture.
2. Spread evenly over the cooked rhubarb and bake at 160ºC for 30 minutes.