• Sarah L Samuels

Rhubarb, Orange & Ginger Oat Crumble

I found after a year of living in our new house a rhubarb plant! So as there wasn’t a huge amount I decided on nice crumble for pudding tonight.



I decided on an oat based crumble rather than the traditional type in individual ramekins.

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You will need 4 ramekin dishes for this recipe. If you want to make more you can just multiply the recipe.


Start by chopping the rhubarb into 2 - 3cm pieces.


In a medium sized pan add the chopped rhubarb, sugar, butter and orange zest.



On a low heat cook for 10-15 minutes until the fruit is soft. Keep stirring so it doesn’t burn.



Pre-heat the oven to 190 degrees centigrade (170 fan)


Divide the cooked fruit mixture between 4 ramekins.



In a large bowl place the flour, butter, bicarbonate of soda, soft brown sugar, porridge oats and ground ginger (if using).



Rub the butter into the dry ingredients until the butter is nearly gone - it does not have to be like fine breadcrumbs. Small pieces of visible butter is fine.



Divide the mixture between the four ramekins and press down lightly.



Bake for 25 minutes then serve warm with custard, ice-cream or cream.




Rhubarb, Orange & Ginger Oat Crumble


Sarah’s servings: 4

Baking time: 25 minutes


Ingredients:


Filling:

400g Chopped rhubarb

60g Brown sugar

25g Butter cubed

Zest of an Orange


Topping:

50g Plain flour

50g Cold cubed butter

1/4 tsp Bicarbonate of soda

50g Soft brown sugar

50g Porridge oats

1 tsp Ground Ginger (optional)


Method:

  1. Chop the rhubarb into 2 - 3cm pieces.

  2. In a medium sized pan add the chopped rhubarb, sugar, butter and orange zest. On a low heat cook for 10-15 minutes until the fruit is soft. Keep stirring so it doesn’t burn.

  3. Pre-heat the oven to 190 degrees centigrade (170 fan)

  4. Divide the cooked fruit mixture between 4 ramekins.

  5. In a large bowl place the flour, butter, bicarbonate of soda, soft brown sugar, porridge oats and ground ginger (if using).

  6. Rub the butter into the dry ingredients until the butter is nearly gone - it does not have to be like fine breadcrumbs. Small pieces of visible butter is fine.

  7. Divide the mixture between the four ramekins and press down lightly.

  8. Bake for 25 minutes then serve warm with custard, ice-cream or cream.



Download recipe

RhubarbOrangeGingerOatCrumble
.pdf
Download PDF • 139KB

Sarah’s extra slice…….


You can use other fruit with the rhubarb if you wish - apples work really well with the rhubarb.


You can add ground ginger to the crumble mixture if you like but it is not necessary.

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