Ginger and rhubarb are an excellent combination and really compliment each other well. I love to make rhubarb and ginger creme brulee and rhubarb and ginger cake. Here is a recipe for the rhubarb and ginger crumble that was served as one of the desserts on Friday night. I know that crumble is really simple, but you just can't beat it served with custard or cream. The topping on this one is really scrummy!Rhubarb and ginger crumble
100 grams plain flour
100 grams butter
100 grams caster sugar
100 grams ginger biscuits, crumbed
800grams stewed rhubarb
2 tsp ground ginger
3 tbsp brown sugar
Rub the butter into the flour to form a breadcrumb texture. Mix in the sugar and the ginger biscuit crumbs. Place the stewed rhubarb (you could substitute for stewed apples, plums or cherries) in an oven proof dish, stir in the brown sugar and the ginger and cover with the crumble topping. Bake in a moderate oven 180oC/Gas Mark 5/Aga top oven bottom shelf with approx 25 minutes until the top is golden brown.
3 comments:
Looks delicious! SLightly differnt than my rhubarb crumble that I posted the other day...funny that was a ginger rhubarb crumble too! Great minds must think alike! The hint of ginger in mine came from using grated fresh gingerroot and gingerale. Probably not quite authentic I know, but mighty delicious regardless. Rhubarb, my favourite fruit!
This sounds wonderful,I hadn't thought of using gingerr biscuits though I do usually add ginger spice to my crumble mixture for rhubarb.
This looks great...I have a thing for ginger biscuits.
First time I've been to your blog...found it through A Slice of Cherry Pie. So happy though, since I watched you on Masterchef and really admired your style of cooking.
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