About this recipe:This crumble is delicious. It's not quite the same as a traditional crumble, but worth a try. Underneath the sweet and crisp topping, lies a rhubarb and ginger custard filling. Serve as is or with ice cream.
Serves: 14 - 16
200g caster sugar
3 tablespoons plain flour
1/2 teaspoon salt
2 eggs, beaten
1 orange, zested
2 tablespoons grated fresh root ginger
1kg rhubarb, chopped
60g plain flour
285g dark brown soft sugar
115g salted butter
2 teaspoons cinnamon
160g porridge oats
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Move an oven rack to the centre of oven and preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish.
Mix the caster sugar, 3 tablespoons of flour, salt, eggs, orange zest and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
Thoroughly combine 60g flour, dark brown soft sugar, butter and cinnamon by pulsing in a food processor or liquidiser. Stir in the porridge oats; crumble the oat mixture over the rhubarb. Gently pat the topping down.
Bake on the centre rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.