All crust rhubarb crumble
In summer I freeze rhubarb from the garden cut in one inch chunks. I can use it until the next season on this crumble and it doesn't require thawing. But you can use fresh rhubarb if you have it and more amount if you prefer it but remember to increase sugar sprinkled over too if you like it sweet.
All crust rhubarb crumble
In summer I freeze rhubarb from the garden cut in one inch chunks. I can use it until the next season on this crumble and it doesn't require thawing. But you can use fresh rhubarb if you have it and more amount if you prefer it but remember to increase sugar sprinkled over too if you like it sweet.
Cooking Instructions
- 1
Line bottom of an oven proof dish with the rhubarb chunks.
- 2
Sprinkle with caster sugar, orange zest, ground cinnamon and orange juice.
- 3
In bowl rub butter and flour together until they look like breadcrumbs.
- 4
Add sugar to the mixture and ground ginger
- 5
Cover fruit with all the crumble and tap down with fork to even surface
- 6
Bake in oven at 190C until fruit soft and crust golden. About 30 minutes
- 7
Serve warm or cold. With custard or yogurt
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