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.

It is delicious served with icecream, homemade custard or fresh cream.

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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

Sarah's skill: Easy

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.

Equipment Used

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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.

Why not make your own custard?