Rhubarb and Ginger Crumble

Rhubarb and ginger crumble is a classic dessert that combines the tangy sweetness of rhubarb with the warm, spicy kick of ginger.

This delicious rhubarb pudding is perfect for any time of year, whether you're enjoying the bounty of fresh rhubarb in the spring and summer or using frozen rhubarb during the colder months.

We absolutely adore crumbles in our household, and when it comes to my serving, I always pair it with a generous dollop of custard (or sometimes yogurt if I decide to enjoy leftovers for breakfast!). On the other hand, my children prefer theirs with clotted cream or honeycomb ice cream.

No matter how you choose to indulge in your crumble—whether piping hot, pleasantly warm, or even chilled, accompanied by custard, cream, ice cream (or yes, yogurt too!)—this delightful rhubarb crumble with stem ginger is an absolute must-try, especially during rhubarb season.

For the foundation of this crumble, I rely on my tried-and-true recipe for stewed rhubarb. It works beautifully with either forced rhubarb or garden rhubarb. To elevate the flavours, I infuse it with ground ginger and tangy lime juice. Then, I incorporate slices of Granny Smith apples and sweet stem ginger in syrup, which imparts a delightful warmth to the dish.

Now, let's talk about the topping—a fuss-free flapjack-style crumble topping. This means no more messy hands while trying to rub the butter and flour together. It's a quick and simple method that has become my go-to for almost every crumble I create. Plus, it adds a delightful hint of buttery sweetness reminiscent of a scrumptious flapjack. Trust me, it's a wonderful thing!

👩‍🍳 Have you seen my apple and blueberry crumble recipe?

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQS
• 😋Related recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

• This rhubarb crumble is the epitome of warmth and comfort. The combination of tangy rhubarb, spicy stem ginger, and the delectable flapjack-style crumble topping creates a truly delicious dessert.
• One of the great advantages of this recipe is that it's freezer-friendly. You can prepare a batch of this rhubarb crumble and save some for later. Simply freeze individual portions and defrost them when you're craving a comforting treat.
• The beauty of this recipe lies in its easy flapjack-style crumble topping. No need to fuss over rubbing butter and flour together. This quick and simple method ensures that you'll have a deliciously crisp and golden topping every time without the hassle.
• This rhubarb ginger crumble is a truly indulgent dessert that can be enjoyed in various ways. Whether you prefer it hot or cold, with custard, cream, ice cream, or even yogurt, this recipe allows you to create a dessert that suits your taste perfectly.

🥘 Ingredients

• Stewed Rhubarb - make a batch of my stewed rhubarb and store it in the fridge for up to three days. Alternatively, the stewed rhubarb can be frozen. Defrost thoroughly before using it in this recipe.
• Apples - 2 tart apples, peeled, and thinly sliced. I used Granny Smith but Bramleys, when in season, would be delicious.
• Stem Ginger - 1 ball of stem ginger in syrup adds a lovely warmth and gentle heat to the crumble. The stem ginger must be chopped very finely. You might find it easier to grate it.
• Plain Flour - for the crumble topping.
• Oats - adds texture to the crumble, giving it that flapjack-like quality.
• Sugar - light brown sugar adds a caramel flavour to the crumble topping but you could substitute it with caster sugar if you prefer.
• Butter - Unusually for crumble, the butter (unsalted) in this recipe is melted and poured into the flour, oats, and sugar. No rubbing in required, just a quick stir of the spoon to create a moreish golden crumble!

🔪 Instructions

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Make the stewed rhubarb if you haven't already. You will need the full portion for this crumble.

Two: Preheat the oven to 180°c (160 fan/ Gas 4/ 350F).

Three: Place the stewed rhubarb, sliced apple, and chopped stem ginger in a 2-litre pie dish.

Four: Put the flour, oats, and sugar in a mixing bowl and pour on the melted butter. Using a metal spoon, mix the butter into the dry ingredients until your crumble topping forms.

Five: Spoon the crumble over the fruit and bake for 45-50 minutes until golden and bubbling. You can also air fry the crumble for 35 minutes.

Six: Serve warm or cold with cream, custard, or ice cream.

💭 Top tips

• To save time on the day of baking, you can make the stewed rhubarb up to three days ahead of time. It will keep perfectly fine in the fridge until you're ready to assemble and bake the crumble.
• If you're a fan of an extra thick crumble layer, feel free to double the amount of crumble topping in the recipe. This will give you a wonderfully substantial layer that adds a crunchy texture to the dessert.
• Whether you have forced rhubarb available in early spring or garden-grown rhubarb, both types work well for this recipe. The only noticeable difference lies in the color of the stems. Forced rhubarb tends to have a more vibrant hue, but the taste and texture remain equally delicious.
• Don't hesitate to enjoy any leftover rhubarb crumble for breakfast. It pairs wonderfully with thick and creamy yogurt, making for a delicious morning treat.

🍴 Serving suggestions

When it comes to serving rhubarb crumble, there are various delicious options to consider. Here are some serving suggestions to enhance your enjoyment of this delectable dessert:

• Custard: A classic and beloved accompaniment to rhubarb crumble is a generous serving of custard. The creamy, smooth texture of the custard pairs beautifully with the tartness of the rhubarb and the sweet crumble topping.
• Cream or Clotted Cream: For a touch of indulgence, serve your rhubarb crumble with a dollop of cream or clotted cream. The richness of the cream adds a luxurious element that complements the flavours and textures of the dessert.
• Ice Cream: Another delightful option is to top your warm rhubarb crumble with a scoop of ice cream. Classic vanilla or honeycomb flavours work particularly well.
• Yogurt: For a slightly lighter and tangier twist, consider serving your rhubarb crumble with a spoonful of thick and creamy yogurt. The creamy yogurt provides a refreshing balance to the sweetness of the crumble.

📖 Variations

• Add 200g of sliced strawberries in place of the apple to make a rhubarb and strawberry crumble.
• If you aren't so keen on ginger, replace the chopped stem ginger with 1 teaspoon of cinnamon.
• Add 50g of chopped walnuts to the crumble topping to add texture and crunch.
• Add a handful of raspberries to the rhubarb crumble to give it a fruity boost. Blueberries would work too.
• Make the crumble in 6 individual ramekins rather than one large pie dish.

🥡 Storage

Baked crumble can be stored in the fridge for up to three days. Reheat in individual portions in the microwave, or just eat it cold from the fridge.

Crumble can also be frozen either unbaked or baked. If freezing unbaked, once you've sprinkled on the crumble topping, cover the dish with 2 layers of foil and freeze for up to 3 months. When you're ready to eat it, the crumble can be placed straight from the freezer into the oven, although you may have to increase your cooking time by 5-10 minutes.

❓ FAQS

😋Related recipes

More fruity puddings to enjoy!

• Spiced Plum and Apple Crumble
• Gooseberry Crumble
• Frozen Berry Crumble
• Cinnamon Apple Crumble
• Blackberry Crumble
• Strawberry Crumble
• Apple and Mincemeat Crumble
• Easy Strawberry Cobbler
• Apple and Blackberry Crumble

🍽️ More family-friendly recipes

Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!

Recipe