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Dinner with Rukmini
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Rhubarb and Ginger Oat Crumble
Introduction from Rukmini Iyer
I don’t think it’s possible to have too much ginger with rhubarb, and this version of the classic uses fresh ginger with the fruit, and ground ginger in the topping. If you’re anything like me, you’ll burn your tongue on it out of unrestrained greed as soon as it comes out of the oven but try not to – it’s worth waiting five minutes for.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Mix the rhubarb, grated ginger, orange zest and juice and caster sugar together in a roasting tin, cover with foil, then transfer to the oven and roast for 15 minutes.
Meanwhile, work the oats, butter, flour, dark brown sugar and ground ginger together until roughly combined.
Remove the foil from the rhubarb and give the fruit a good stir, then scatter over the crumble topping. Return to the oven for a further 30 minutes, until golden brown and crisp on top.
Serve hot, with custard or ice cream – it’s also lovely, like Bridget Jones, just the way it is.
Preview
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