Rhubarb and Ginger Crumble Recipe

Using the beautiful summer flavours of rhubarb and ginger, this crumble is a real crowdpleaser.

Rhubarb and Ginger Crumble Recipe


400g rhubarb cubed, 100g stem ginger finely chopped, 100g caster sugar 

140g self raising flour, 85g butter, 50g caster sugar 


  1. Add the rhubarb and caster sugar to a pan and simmer for 15 minutes on a low heat stirring occasionaly. Preheat the oven to 200 degrees.
  2. Make the crumble topping by rubbing together the flour, butter and sugar until it resembles breadcrumbs
  3. Tip the rhubarb into an ovenproof dish and stir in the stem ginger. Scatter over the crumble topping mixture.
  4. Bake for 30 minutes until golden brown, serve with custard!