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    Home » Recipes » Dessert

    Rhubarb and Ginger Crumble

    Published: May 6, 2021 · Modified: Jul 11, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 11 Comments

    Jump to Recipe Print Recipe
    Rhubarb and ginger crumble pin image.

    A delicious and warming rhubarb and ginger crumble with an easy flapjack style crumble topping.

    Seasonal rhubarb, apples, and stem ginger combine gloriously in this comforting fruity pudding.

    Rhubarb and ginger crumble served with cream.

    We're big crumble fans in this house, with my portion always served with custard (or yogurt if I'm eating leftovers for breakfast!). The kids prefer theirs with clotted cream or honeycomb ice cream.

    However you like to serve your crumble, whether it be hot, warm, cold, with custard, cream, ice cream (or yogurt!), this tasty rhubarb and ginger crumble is a must make during rhubarb season.

    I use my trusty stewed rhubarb recipe (which can be made with forced rhubarb or garden rhubarb) as the base for this crumble, which is flavoured with ground ginger and zingy lime juice. I then add sliced granny smith apples and stem ginger in syrup, which gives the dish a wonderful warmth.

    The topping is an easy flapjack style crumble topping which means there is no need to get your hands messy rubbing in the butter and flour. It's quick, simple, and my go-to topping for almost every crumble I make. It also tastes like buttery sweet flapjack, which is a very good 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?

    • A delicious recipe for seasonal rhubarb.
    • A warming and comforting pudding.
    • Can be frozen.
    • Uses an easy flapjack style crumble topping.

    🥘 Ingredients

    Ingredients for rhubarb and ginger crumble.
    • 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 smiths 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 gives the best caramel flavour to the crumble topping but you could substitute 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 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.

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

    Step by step photo instructions for making rhubarb crumble.

    💭 Top tips

    • Make the stewed rhubarb up to 3 days ahead of time. It will happily sit in the fridge until needed.
    • Double the amount of crumble topping if you like your crumble layer REALLY thick.
    • Forced rhubarb (available in early spring) or garden-grown rhubarb can both be used for this recipe. The only difference is the colour of the stems.
    • Try leftover rhubarb crumble for breakfast with thick creamy yogurt!

    🍴 Serving suggestions

    Rhubarb crumble can be served straight from the oven (mind you don't burn yourself as the fruit will be very hot), warm, at room temperature or cold.

    I LOVE custard with crumble but clotted cream, ice cream or double cream are other popular choices.

    📖 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.
    Rhubarb crumble in a red 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 have sprinkled on the crumble topping, cover the dish with 2 layers of foil and freeze for up to 3 months. When you are 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

    What is the difference between forced rhubarb and outdoor rhubarb?

    Forced rhubarb is grown from the same plant as normal outdoor rhubarb, but in very different conditions. Forced rhubarb, being grown in darkened sheds away from natural light, makes the plant more colourful with pale pink stems, sweeter and (to some people) more tender than normal rhubarb.

    What is the rhubarb triangle?

    The Rhubarb Triangle is a 9-square-mile (23 km2) area of West Yorkshire, England between Wakefield, Morley and Rothwell famous for producing early forced rhubarb. The farmers in the Rhubarb Triangle were awarded Protected Designation of Origin status (PDO) in February 2010. Food protected status accesses European funding to promote the product and legal backing against other products made outside the area trying to use the name. 

    Do you need to peel rhubarb before cooking it?

    No, rhubarb does not need to be peeled prior to cooking.

    😋Related recipes

    More fruity puddings to enjoy!

    • Spiced Plum and Apple 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

    • Air Fryer Mini Egg Dessert Pots
    • Easy Slow Cooker Apple Crumble Recipe
    • Easy Air Fryer Baked Apples Recipe
    • Easy Chocolate Honeycomb Torte Recipe

    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    Rhubarb and ginger crumble in a pie dish.
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    5 from 10 votes

    Rhubarb and Ginger Crumble

    A delicious and warming rhubarb and ginger crumble with an easy flapjack style crumble topping.
    Course Dessert
    Cuisine British
    Keyword rhubarb and ginger crumble, rhubarb crumble
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 6
    Calories 419kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Pie Dish
    • Mixing Bowl
    • Wooden Spoon

    Ingredients

    Metric - US Customary
    • 500 g Stewed Rhubarb
    • 2 Apples peeled and sliced (I used Granny Smith)
    • 1 Stem Ginger Ball finely chopped or grated

    For the crumble topping

    • 125 g Plain Flour
    • 125 g Oats
    • 150 g Light Brown Sugar
    • 125 g Butter melted

    Instructions

    • If you haven't already done so, make the stewed rhubarb using the recipe link in the ingredients. This can be done up to 3 days ahead of time. You will need the full amount of stewed rhubarb for this recipe.
    • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F).
    • Place the stewed rhubarb, sliced apple and chopped stem ginger in a 2-litre pie dish.
    • 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.
    • Spoon the crumble over the fruit and bake for 45-50 minutes until golden and bubbling.

    Video

    Notes

    Top Tips:
    • Make the stewed rhubarb up to 3 days ahead of time. It will happily sit in the fridge until needed.
    • Double the amount of crumble topping if you like your crumble layer REALLY thick.
    • Forced rhubarb (available in early spring) or garden-grown rhubarb can both be used for this recipe. The only difference is the colour of the stems.
    • Try leftover rhubarb crumble for breakfast with thick creamy yogurt!
     
    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! It can also be frozen.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Rhubarb and Ginger Crumble
    Amount per Serving
    Calories
    419
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    13
    mg
    1
    %
    Potassium
     
    451
    mg
    13
    %
    Carbohydrates
     
    72
    g
    24
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    32
    g
    36
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    129
    IU
    3
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    135
    mg
    14
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Claudia Lamascolo

      May 06, 2021 at 1:49 pm

      5 stars
      Sounds delicious I hope I can find some of this root, we have never had anything like that before but I sure want to try this out! YUM!

      Reply
    2. Lauren

      May 06, 2021 at 1:52 pm

      5 stars
      I've always just gone for strawberry and rhubarb - the ginger and rhubarb is a really interesting combination! Great recipe.

      Reply
    3. Jen

      May 06, 2021 at 2:34 pm

      5 stars
      This is the perfect dessert! I love the tartness from the rhubarb. I served it alongside a scoop of vanilla ice cream. So delicious!

      Reply
    4. Angela

      May 06, 2021 at 3:04 pm

      5 stars
      My family loves crumble for dessert. Your rhubarb ginger crumble was so delicious that they want me to make it again. Yum!

      Reply
    5. Rachna

      May 06, 2021 at 3:40 pm

      5 stars
      It's a delicious recipe. Thank you for sharing the detailed recipe. I will try it out soon.

      Reply
    6. Pam

      May 10, 2021 at 3:40 pm

      5 stars
      The tanginess of the ginger sounds just delightful in this! I can't wait to try it.

      Reply
    7. Deirdre

      May 10, 2021 at 3:50 pm

      I love rhubarb so much but it's really difficult to find here in Spain. I'd like to make this recipe though, could I substitute the rhubarb for the same amount of pears do you think, or would something else be better?

      Reply
      • Beth Sachs

        May 10, 2021 at 3:53 pm

        Pears would work really well with the ginger! I might try it myself!

        Reply
    8. veenaazmanov

      May 10, 2021 at 4:41 pm

      5 stars
      Love the delicious combinations of ingredients in making this delicious dessert. Unique yet so easy and perfect. I have to try this out.

      Reply
    9. Michelle

      May 10, 2021 at 4:57 pm

      5 stars
      I love rhubarb season -- this combination with ginger sounds incredible! I cannot wait to give it a try!

      Reply
    10. Jess

      May 10, 2021 at 5:17 pm

      5 stars
      I love the flavor combo here. And the crumb topping is everything!

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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