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Rhubarb and ginger crumble recipe

Rhubarb and ginger crumble recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Crumble
  • Rhubarb crumble

This crumble is delicious. It's not quite the same as a traditional crumble, but worth a try. Serve as is or with ice cream.

60 people made this

IngredientsServes: 14 - 16

  • 200g caster sugar
  • 3 tablespoons plain flour
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 orange, zested
  • 2 tablespoons grated fresh root ginger
  • 1kg rhubarb, chopped
  • 60g plain flour
  • 285g dark brown soft sugar
  • 115g salted butter
  • 2 teaspoons cinnamon
  • 160g porridge oats

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Move an oven rack to the centre of oven and preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish.
  2. Mix the caster sugar, 3 tablespoons of flour, salt, eggs, orange zest and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
  3. Thoroughly combine 60g flour, dark brown soft sugar, butter and cinnamon by pulsing in a food processor or liquidiser. Stir in the porridge oats; crumble the oat mixture over the rhubarb. Gently pat the topping down.
  4. Bake on the centre rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

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Reviews & ratingsAverage global rating:(57)

Reviews in English (50)

Love rhubarb, LOVE this recipe!-06 May 2011

Used margerine instead of butter-19 May 2013

After making this recipe with the ingredients listed, I thought it had a lot of dark brown sugar in it - it turned out a little too sweet for me.-13 May 2013

Rhubarb and Ginger Crumble for Two

This Rhubarb and Ginger Crumble recipe makes just two refined sugar free desserts – perfect for a date night in! The rhubarb filling is tangy and naturally sweet with a hint of heat thanks to the fresh grated ginger. Topped with a toasty gluten-free almond crumble, these individual rhubarb crumbles are packed with flavour and texture.

You might be noticing a bit of a theme going on here lately.

Ever since lockdown started back in March, I’ve been finding it difficult to make and consume full versions of things before they either go stale or mouldy.

Chris and I are only going to the grocery store once a week right now to keep away from public places as much as possible. Whereas before I used to pop to the store twice or even three times a week.

This also means we have a lot more necessities taking up space in our tiny freezer than we did before. Leftover treats have had to be sacrificed for meat, frozen vegetables and fruits, and emergency staples.

I’ve had to adapt the content I share here to reflect these changing times in our home and in our world.

Sharing leftovers with our friends isn’t an option right now, so having recipes that only make two or six of something instead of 12 to 20 is necessary. These individual Rhubarb and Ginger Crumbles are one such recipe.

I hope these smaller batch versions have been received with open arms I know that we’re not the only two-person household out there!

Rhubarb crumble tray-bake cake recipe

This delectable crumble tray bake cake makes the most of fresh, seasonal rhubarb and is just as delicious when served warm (with cream), as it is when eaten cold for afternoon tea.


  • 450 g rhubarb, cut into chunks
  • 15.9 oz rhubarb, cut into chunks
  • 15.9 oz rhubarb, cut into chunks
  • 125 g plain flour
  • 75 g butter
  • 75 g demerara or soft brown sugar
  • 4.4 oz plain flour
  • 2.6 oz butter
  • 2.6 oz demerara or soft brown sugar
  • 4.4 oz plain flour
  • 2.6 oz butter
  • 2.6 oz demerara or soft brown sugar
  • 225 g self-raising flour
  • 100 g butter, softened
  • 100 g light brown sugar
  • 2 tsp ground ginger
  • 3 large eggs, beaten and mixed with 3 tbsps milk
  • 7.9 oz self-raising flour
  • 3.5 oz butter, softened
  • 3.5 oz light brown sugar
  • 2 tsp ground ginger
  • 3 large eggs, beaten and mixed with 3 tbsps milk
  • 7.9 oz self-raising flour
  • 3.5 oz butter, softened
  • 3.5 oz light brown sugar
  • 2 tsp ground ginger
  • 3 large eggs, beaten and mixed with 3 tbsps milk


  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 4


  1. Preheat oven to 180C/gas mark 4 and butter a square tin or baking tray - you can line it with baking paper too if you wish.
  2. Make the crumble topping by rubbing the butter into the flour until it resembles breadcrumbs, then add the sugar and mix well set to one side.
  3. Make the tray bake cake by placing all of the ingredients into a bowl and beating together until light and fluffy - adjust by adding more milk if the batter is too stiff.
  4. Spoon the cake batter into the prepared tin or tray and then scatter the rhubarb pieces over the top, distributing them evenly, before spooning the crumble mixture over the top.
  5. Bake for 40 to 45 minutes, or until the cake is well risen and golden brown. Remove the tray bake from the oven and allow to cool before cutting into squares.

Recipe devised by Karen Burns-Booth at Lavendar and Lovage for Forest Holidays.

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How To Make: The Best Rhubarb & Ginger Crumble

Photo: Myriam, CC BY-SA 3.0, via Wikimedia Commons


How To Make: Oat Crunchies With Yogurt Glaze

How To Make: Chicken Mayonnaise Bake

How To Make: Lasagne Pockets

How To Make: Perfect Scrambled Eggs

One of the easiest traditional British puddings to make at home, crumble can be made with a wide variety of fruits (or even with savoury fillings). As the days begin to lengthen and we patiently await the first thrums of spring, there are few desserts more appealing than classic rhubarb crumble. While even the simplest rhubarb crumble recipe will produce something delicious, a few simple tips can take this seasonally-appropriate British classic to the next level.

When Britain experienced a shortage of pastry ingredients, as a result of rationing during the Second World War, crumble became an economical alternative to pies. To save on flour, breadcrumbs and oats were often utilised in the dish, though most traditional crumble recipes have a topping of just flour and butter. Pairing rhubarb with ginger, this rhubarb crumble recipe has a topping which comprises flour (plain or self-raising is fine), butter, demerara sugar, rolled oats, and chopped almonds.

With a season that typically spans from late December to the end of summer, beginning with intense forced rhubarb from Yorkshire, with its vibrant Elephant & Castle pink hue, followed by the later arrival of the outdoor variety that’s woefully underappreciated. While the colouring is less social media-friendly, it’s still delicious especially when slightly sweetened and baked into a perfect rhubarb crumble.

I love both, sliced into roughly 2cm chunks and bolstered by some fresh ginger, lemon juice, vanilla extract, cinnamon, a pinch of salt, and a little white sugar to temper the fruit’s sharpness without stripping it of its character. Stewing the filling before topping isn’t strictly necessary, but it gives the rhubarb a slight head start, helping the fruit to caramelise slightly and to give off some of its excess moisture – which can be left in the pan, drained slightly, or even drizzled over the crumble topping before or after cooking.

Using cold butter and chilling the crumble topping once prepared will also help to keep it firm as it cooks, ultimately producing a crumble with a gloriously crisp, biscuity lid. While packet crumble mixes seem convenient, they’re far less delicious than the homemade variety, which couldn’t be easier to make at home even with just butter, flour, and sugar. A food processor will make life even easier, but the crumble topping is also simple to make by hand.

Custard is another absolute must when it comes to rhubarb crumble. Bird’s is fine, but the ginger’s warmth in this rhubarb crumble recipe is especially suited to simple, delicious cardamon-infused custard.

Rhubarb, ginger and rose crumble

Serves 6


  • 500 gr rhubarb
  • 10 gr unsalted butter for greasing
  • 45 gr ginger stem, finely chopped
  • 3 tablespoons syrup for the ginger stem jar
  • 5 tablespoons light brown sugar
  • 2 teaspoons rose water
  • 200 gr plain flour
  • pinch salt
  • ½ teaspoon ground ginger
  • 130 gr unsalted cold butter
  • 70 gr caster sugar
  • Labneh, greek yoghurt, custard or ice cream to serve, if desired
  • Rose petals for garnish, if desired


• Preheat oven to 200 C / 400 F. Grease an oven proof dish with the butter and set aside (I used a 20 cm/8 inch round tin).

• Trim the ends of the rhubarb and roughly slice it into 3 cm pieces. Transfer the rhubarb in a large mixing bowl and add in the ginger stem, syrup, light brown sugar and rose water. Mix well to combine all the ingredients and set aside.

• In a separate mixing bowl add in the flour, ground ginger and salt. Take the butter from the fridge and cut it into 1 cm cubes. Using your finger tips, rub the flour into the butter until the mixture looks like coarse breadcrumbs and you can’t feel the butter anymore. Make sure you use your fingertips and not your hand palms as this will warm up the butter and you need to keep it cold in order to obtain the right crumbly texture. Add in the sugar and use a large spoon (or your fingers tips) to mix to combine.

• Transfer the rhubarb mixture in the greased dish and sprinkle the crumble mixture over the rhubarb making sure that all the rhubarb is now covered. Don’t be tempted to press the crumble mixture onto the rhubarb because this will make the crumble more cake-y and less crumbly.

• Place in the oven for 40 to 45 minutes or until the rhubarb is soft and the crumble is golden. Serve warm with labneh, Greek yoghurt, custard or ice cream, if desired. Garnish with rose petals, if desired.

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  • StewedRhubarb - make a batch of my stewed rhubarb and store it in the fridge for up to three days. Alternatively, the stewed rhubarb can be frozen. Defrost thoroughly before using it in this recipe.
  • Apples - 2 tart apples, peeled, and thinly sliced. I used granny smiths but Bramleys, when in season, would be delicious.
  • Stem Ginger - 1 ball of stem ginger in syrup adds a lovely warmth and gentle heat to the crumble. The stem ginger must be chopped very finely. You might find it easier to grate it.
  • Plain Flour - for the crumble topping.
  • Oats - adds texture to the crumble, giving it that flapjack like quality.
  • Sugar - light brown sugar gives the best caramel flavour to the crumble topping but you could substitute with caster sugar if you prefer.
  • Butter - Unusually for crumble, the butter (unsalted) in this recipe is melted and poured into the flour, oats and sugar. No rubbing in required, just a quick stir of the spoon to create moreish golden crumble!

The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

One: Make the stewed rhubarb if you haven't already. You will need the full portion for this crumble.

Two: Preheat the oven to 180°c (160 fan/ Gas 4/ 350F).

Three: Place the stewed rhubarb, sliced apple and chopped stem ginger in a 2-litre pie dish.

Four: Put the flour, oats, and sugar in a mixing bowl and pour on the melted butter. Using a metal spoon, mix the butter into the dry ingredients until your crumble topping forms.

Five: Spoon the crumble over the fruit and bake for 45-50 minutes until golden and bubbling.

Six: Serve warm or cold with cream, custard or ice cream.

Rhubarb and Ginger Crumble Bars

A delicious and comforting crumble bar with the fresh flavour of rhubarb, and warmth from ginger! This recipe is dairy and gluten free too!


For the the crumble base and topping:

  • 1 cups gluten-free flour
  • 1 tsp salt
  • 1 cup dairy-free margarine
  • 1 cup golden caster sugar
  • 0.5 tsp syrup from Opies crystallised ginger
  • 1 cup oats

For the rhubarb and ginger filling:

  • 3 cups fresh rhubarb - washed and chopped
  • 2 tbsp golden caster sugar
  • 2 tbsp Opies stem ginger syrup
  • 1 ball Opies stem ginger - finely chopped

Rhubarb and Ginger Crumble Bars Directions

Preheat the oven to 180c and lightly grease a 11" x 8" tray and line with grease proof paper.

In a medium size bowl, add the flour and salt and mix lightly, then leave to one side while you prepare the other ingredients.

Add the margarine and sugar to a mixer bowl and mix on medium power for 2-3 minutes until fluffy and light.

Then add the syrup and lightly mix again.

On the slowest speed setting, carefully add the flour mix and continue to mix until just forming a crumb like texture.

Reserve 1 cup of the mixture, and pour the rest into the prepared tray. Spread out and make sure it's all even.

Bake in the oven for around 20-25 minutes until golden in colour.

While the base is baking, add the oats to the reserved flour mixture, and combine the two until you have a crumble topping. Place in the fridge until you are ready to use it.

Meanwhile, add the rhubarb, caster sugar, syrup and chopped ginger to a bowl and mix until well combined.

Remove the base from the oven, add the rhubarb filling, and then top with the crumble mix.

Return to the oven to bake for a further 20-25 minutes.

Remove from the oven and leave to cool for around 30 minutes before removing from the tin to allow the base to fully set.

Recipe notes

It&rsquos rhubarb season, and if you&rsquore anything like me, you&rsquoll love the sharp flavour that comes with it. I absolutely love roasting rhubarb with a little golden sugar. And the children&rsquos favourite by far is rhubarb crumble made with a little ginger to give it extra warmth and that cosy feel, with lashings of custard. I can&rsquot blame them, it&rsquos the ultimate in comfort food!

Opies recently got in touch to see if I could come up with a recipe using their ginger, either stem ginger in syrup or their crystallised ginger.

Now, I&rsquom sure many of us are the same. We buy ginger in a jar for Christmas recipes and then forget about it for the rest of the year, but actually, we should really be using it all the time. It&rsquos a totally underrated and versatile ingredient that deserves to be shouted about!

The stem ginger is a firm favourite of mine. I use it savoury and sweet dishes, from stir fries, thai curries, to crumbles, cakes and flapjacks. And the crystallised ginger is equally as versatile. Crush it up into smoothie bowls, use in biscuit and cakes, or sprinkle over ham before roasting.

There&rsquos also the health benefits that come with ginger. It&rsquos known for helping sickness, particularly morning sickness, and can help digestive issues too!

So, we&rsquove come up with &lsquoRhubarb & Ginger Crumble Bars&rsquo that uses both versions of ginger.

It&rsquos perfect for puddings, picnics, packed lunches or a simple treat and it&rsquos really easy to make too!

If you want to try Opies ginger for yourself, it can be found in Tesco stores now!

(NB: This is a collaborative post with Opies and Foodies100 but all views are my own)

Gingered Rhubarb and Baked Rice Pudding

Food preferences change across the years. Some foods increase in popularity over time, while other foods that were once common are now seldom made. As I work on this blog, I often think about food fads and trends over the past hundred years. Occasionally 1921 cookbooks and magazines provide a window into even earlier times. For example, in 1921 a reader of American Cookery asked for a recipe that she remembered from her childhood.

Source: American Cookery (Aug./Sept., 1921)

Gingered Rhubarb apparently was a food that was eaten in the late 1800’s in Scotland, but by 1921 it apparently was not part of the repertoire of cooks on the U.S. side of the Atlantic. Why had it become less popular? Was it already considered an old-fashioned dessert a hundred-years ago?

The query also contains a serving suggestion. The individual requesting the recipes states that she remembers eating Gingered Rhubarb on rice desserts (which I took to mean rice pudding).

In any case, I was intrigued and decided to make Gingered Rhubarb. I also made Rice Pudding to serve with the Gingered Rhubarb. The recipe I found was for a Baked Rice Pudding (rather than the type of Rice Pudding that is made in a saucepan on top of the stove).

The verdict: Gingered Rhubarb is a tart sauce embedded with sweetened chunks of rhubarb. It goes nicely with Baked Rice Pudding (which is drier and less sticky than many modern Rice Puddings). That said, you need to enjoy rhubarb and its intense flavor to like this recipe. My husband and I both liked the Gingered Rhubarb with Baked Rice Pudding. However, our daughter did not think it was edible. My conclusion- this recipe features rhubarb with its unique tart taste. If you really like that taste, you’ll enjoy this recipe. However, if you are lukewarm to rhubarb, this recipe is not for you.

Here are the original recipe for Gingered Rhubarb:

Source: American Cookery (Aug./Sept., 1921)

I put the rhubarb mixture in a large glass casserole bowl and let it sit overnight on my kitchen counter. The next day, I put the mixture in a stainless steel pan and cooked. it I used ground ginger when making the recipe.

I was pleased with how well the rhubarb pieces retained their shape when I cooked the Gingered Rhubarb. I think that allowing the rhubarb and sugar mixture sit overnight before cooking may have helped the pieces retain their shape. The sugar drew liquid out of the rhubarb.

The 1 1/2 hour cooking time seemed long to me, but I think that it allowed the flavors to concentrate as some of the liquid boils off. The rhubarb turned brownish as it is cooked (similarly to how apples turn brownish when cooked for a long time to make apple butter).

This is a very large recipe. When I made the recipe, I halved it.

Here is the original recipe for Baked (Plain) Rice Pudding:

Source: The New Cookery (1921) by Lenna Frances Cooper

Cooks many years ago would have made both the Gingered Rhubarb and the Baked Rice Pudding using a wood or coal stove. Both of these recipes have a long cook time – but that probably wasn’t considered an issue when the stoves operated constantly, and foods could be cooked for several hours with little attention from the cook.

Here’s the recipes for Gingered Rhubarb updated for modern cooks:

Gingered Rhubarb

  • Servings: 7-9 servings
  • Time: 1 hour 45 minutes active prep time
  • Difficulty: moderate

3 pounds rhubarb, cut into 1/2 pieces (about 6 cups of pieces) -Do not peel.

1 tablespoon ground ginger

In a crock or large glass casserole bowl combine the sugar and ground ginger. Add the rhubarb pieces and stir to coat the rhubarb with the sugar mixture. Cover, and let sit overnight at room temperature.

The next morning put the rhubarb mixture in a stainless steel pan and bring to a boil using medium-high heat. Reduce heat to low and simmer for 1 1/2 hours. Gently stir several times while it is cooking.

Remove from heat. May be serve hot or cold. If desired serve with rice pudding, ice cream, or other dessert.

Here’s the recipe for Rice Pudding updated for modern cooks:

Baked Rice Pudding

  • Servings: 5 - 7
  • Time: 3 hours 15 minutes
  • Difficulty: moderate

Preheat oven to 325° F. Wash the rice, and combine with all the other ingredients. Pour into a 2-quart buttered baking dish. Place in oven and bake for a total of three hours.

During the first hour, stir three times. Then reduce heat to 3oo° F. and continue baking. After another hour, stir again. Continue baking for an additional hour, or until a knife inserted in the center comes out clean. If desired, when the rice pudding is set, the Rice Pudding can be put under the broiler for a short time to lightly brown the top. May be served hot or cold. Refrigerate, if not served immediately.

Rhubarb and Ginger Crumble Cake Recipe by Neven Maguire

This versatile cake recipe is best served warm as a pudding or cold as a teatime treat. I like it with whipped cream, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or custard.

If you don’t fancy the rhubarb, try using apples or blackberries, depending on the time of year.


125g (4½oz) plain flour
75g (3oz) butter, softened
4 tbsp caster sugar
Pinch of ground cinnamon

750g (1lb 10oz) rhubarb, cut into
1cm (½in) pieces
1 tbsp caster sugar
1 tsp ground ginger

175g (6oz) butter, softened, plus extra for greasing
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) plain flour
2 tsp baking powder
1 tbsp milk whipped cream, to serve

1. Preheat the oven to 190°C (375°F/gas mark 5). Butter a 23cm (9in) loose-bottomed cake tin and line the base with non-stick baking paper.
2. To make the crumble, place the flour, butter, sugar and cinnamon in a food processor and pulse until crumbly.
3. Place the rhubarb in a bowl and tip in the sugar and ginger. Toss until evenly coated.
4. To make the sponge, beat the butter and sugar together in a bowl until light and fluffy. Beat in the eggs, a little at a time, along with 1 tablespoon of the flour when you have added about half of the beaten eggs – this will stop it from curdling. Sift over the rest of the flour and the baking powder and fold in gently but thoroughly. Finally, fold in the milk.
5. Spread the sponge batter over the base of the prepared cake tin and pile the sugared rhubarb on top, then sprinkle over the crumble topping. Bake for about 1 hour, until the sides of the cake have shrunk away slightly from the tin, the rhubarb is soft and the crumble is golden brown. To test if the cake is done, insert a fine metal skewer into the middle – if it comes out clean, the cake is ready. Remove from the oven and leave to cool in the tin for 15 minutes, set on a wire rack.
6. To serve, cut the rhubarb and ginger crumble cake into slices
and arrange on plates with a dollop of whipped cream.

Thank heaven for Neven! This definitive cookbook will be a lifesaver in every family’s kitchen. Our families are the most important people in our lives, so when it comes to mealtimes we want to give them the best we can. This new definitive collection from Neven Maguire gives you all the inspiration and help you’ll need to get more of the good stuff into your family’s diet and make homemade food the heart of your home.

The book also includes lots of tips on how to wean the family off processed food for meal and snack times, how to plan for large family gatherings, how to cut down on food waste and how to bake the perfect celebration cake.



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