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.
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!
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.
Rhubarb and Ginger Crumble
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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