Tag Archives: crumble cake

Rhubarb and ginger crumble

Rhubarb and ginger crumble

This is a classic rhubarb crumble recipe bit with a little twixt by adding stem ginger and porridge oats to make the best crumble mix ever. It is an absolutely delicious combination of flavours and can be really nicely served with thick Jersey cream or cold custard. There are two different types of rhubarb available: forced and naturally grown. The forced rhubarb is brighter pink in colour, has delicious spindly shoots and is much more tender. Rhubarb dating back to 2000 BC in China, where it was used only for medicinal purposes. It is funny fact, because it is not actually very nutricious – it is mainly made up of water. Wash and trim the rhubarb stems before use. Discard the leaves as they are poisonous. If using outdoor-grown rhubarb, remove any stringy outer layers. Cut into equal-sized pieces to ensure even cooking. Forced rhubarb is very fragile so poach or bake only briefly to prevent it from disintegrating into a mush. Use a thick sugar syrup as it releases a lot of juice. Outdoor-grown rhubarb has a sharper taste and more fibrous texture, so requires a slightly longer cooking. Both varieties of rhubarb are good in pies, tarts, fools, jellies and ices.