Rhubarb and ginger crumble

Rhubarb and ginger are the perfect pairing in this comforting crumble.


For the rhubarb
  • 700g/1lb 9oz rhubarb, trimmed, sliced into 2cm/¾in pieces

  • 2 pieces preserved stem ginger in syrup, finely chopped

  • 2 tbsp stem ginger syrup (from the jar)

  • 25g/1oz caster sugar

For the crumble topping
  • 175g/6oz plain flour

  • 50g/2oz rolled oats

  • 100g/4oz unsalted butter, cut into small pieces

  • 50g/2oz caster sugar

  • 50g/2oz flaked almonds

For the custard
  • 300ml/½ pint full-fat milk

  • 300ml/½ pint double cream

  • 1 vanilla pod, seeds scraped out

  • 3 free-range egg yolks

  • 50g/2oz caster sugar

  • 1 tbsp cornflour

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Tip the rhubarb into a 20cm/8in-deep pie dish and mix in the ginger, ginger syrup and sugar.

  2. For the crumble, put the flour into a bowl with the oats. Rub the butter in with your fingertips to create crumbs. Stir in the sugar and almonds. Spoon half of the crumble mix on top of the rhubarb and pat down. Sprinkle over the remainder and leave it sitting loosely.

  3. Bake in the oven for about 45 minutes, or until the rhubarb is tender and the topping is golden-brown.

  4. For the custard, pour the milk and cream into a saucepan. Add the vanilla pod and seeds to the pan. Heat until almost boiling and then remove from the heat and set aside to infuse for a few minutes.

  5. Meanwhile, whisk the egg yolks, sugar and cornflour together in a bowl until pale and smooth. Whisk in the vanilla cream and then quickly pour back into the pan. Cook over a low heat, stirring continuously, until the custard thickens and coats the back of a wooden spoon.

  6. Strain the custard into a jug and serve with the rhubarb crumble.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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