• Sarah L Samuels

Rhubarb & Ginger Crunch

Updated: Mar 6

This is a twist on an old classic date crunch but with one of my favourite fruits rhubarb.

It is an oaty base topped with rhubarb and finished with more oats and crystallised ginger.



It is a very easy bake and you don’t need a stand mixer just a bowl and your hands to make the oat crunch.


It can be served warm with ice cream or cream or cold with a cuppa!

Jump to recipe


Preheat the oven to 180 degrees centigrade (160 fan) then line a 20cm square cake tin with parchment paper.

Place the rhubarb, water and sugar in a pan.



Simmer for 10 minutes until most of the liquid has evaporated then set aside to cool.


Put the flour, bicarbonate of soda, sugar and butter into a large bowl.


Rub the butter into the dry ingredients. It will be a bit sticky!



Add the porridge oats and rub in again until the mixture starts to clump slightly.



Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.



Add the rhubarb mixture and flatten until level.



Finally add the ginger to the remaining mixture and sprinkle it evenly on top of the rhubarb. Press the mixture down lightly with the back of your hand.



Then bake in the pre-heated oven for 35-40 minutes.



Leave to cool in the tin before cutting into squares.




Date Crunch

Sarah’s servings: 16

Ingredients:


300g Rhubarb

1 Tbsp Golden caster sugar

1 Tbsp Water

200g Plain Flour

200g Unsalted Butter

1/2 tsp Bicarbonate of soda

200g Soft light brown sugar

150g Porridge oats

25g Crystallised ginger


Method:


  1. Preheat the oven to 180 degrees centigrade (160 fan).

  2. Line a 20cm square cake tin with parchment paper.

  3. Place the rhubarb, water and sugar in a pan. Simmer for 10 minutes until most of the liquid has evaporated then set aside to cool.

  4. Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!

  5. Add the porridge oats and rub in again until the mixture starts to clump slightly.

  6. Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.

  7. Add the rhubarb mixture and flatten until level.

  8. Finally add the ginger to the remaining mixture and sprinkle it evenly on top of the rhubarb. Press the mixture down lightly with the back of your hand.

  9. Bake in the oven for 35-40 minutes.

  10. Leave to cool in the tin before cutting into squares.


Download recipe

RhubarbGingerCrunch
.pdf
Download PDF • 152KB

Sarah’s extra slice……


You could add some chopped nuts to the topping instead of the ginger for more crunch.


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