Rhubarb and Ginger Crumble with Oat Topping

A comforting and slightly spicy crumble, perfect for a cool evening. The tart rhubarb is balanced by the warmth of ginger and the satisfying crunch of the oat topping.

Prep Time

15 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.86/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

500gRhubarb(trimmed and cut into 1-inch pieces)

£2.00

1thumb-sized pieceFresh Ginger(peeled and finely grated)

£0.30

50gGranulated Sugar

£0.10

1tbspCornstarch

£0.05

75gPlain Flour

£0.05

50gRolled Oats

£0.05

50gBrown Sugar

£0.15

75gButter(cold and cubed)

£0.70

0.5tspGround Ginger(Optional, for extra ginger flavor)

£0.05

Total Cost

£3.45

£0.86 per serving

Instructions

1.
Preheat oven to 180°C (350°F).
2.
In a bowl, combine the rhubarb, grated ginger, granulated sugar, and cornstarch. Mix well and transfer to a 9-inch baking dish.
3.
In a separate bowl, combine the flour, oats, brown sugar, and ground ginger (if using).
4.
Add the cold, cubed butter to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
5.
Sprinkle the oat topping evenly over the rhubarb mixture.
6.
Bake for 30 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.
7.
Let cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (214g)

465 kcal / 1945 kJ

Carbs

59.7g

23% of RDA

Fat

23.5g

34% of RDA

Protein

6.6g

13% of RDA

Detailed Breakdown

Fibre

5.4 g

18% of RDA

Sugar

29.4 g

33% of RDA

Sodium

9.5 mg

Saturated Fat

14.6 g

73% of RDA

Chef's Tips

Serve warm with vanilla ice cream, custard, or whipped cream.

For a richer flavor, add a handful of chopped pecans or walnuts to the crumble topping.

The crumble can be made ahead of time and baked just before serving.

Pairs well with grilled pineapple, especially if the pineapple is also seasoned with ginger and chili.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Stove

9-inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Serve warm with vanilla ice cream, custard, or whipped cream.

For a richer flavor, add a handful of chopped pecans or walnuts to the crumble topping.

The crumble can be made ahead of time and baked just before serving.

Pairs well with grilled pineapple, especially if the pineapple is also seasoned with ginger and chili.

Leftovers can be stored in the refrigerator for up to 3 days.

Rhubarb and Ginger Crumble with Oat Topping

Ingredients

Instructions