Sticky Rhubarb And Ginger Crumble Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a baking dish.
• STEP 2.In a large bowl, combine the rhubarb, ginger, sugar, and cornstarch. Mix well to coat the rhubarb evenly.
• STEP 3.Transfer the rhubarb mixture to the greased baking dish and spread it out evenly.
• STEP 4.In a separate bowl, combine the flour, oats, brown sugar, and butter. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
• STEP 5.Sprinkle the crumble mixture over the rhubarb in the baking dish.
• STEP 6.Bake in the preheated oven for 30-35 minutes, or until the rhubarb is tender and the crumble topping is golden brown.
• STEP 7.Remove from the oven and let it cool for a few minutes before serving.
• STEP 8.Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Tips

• Make sure to use fresh rhubarb for the best flavor and texture.
• If you prefer a sweeter crumble, you can increase the amount of sugar in the rhubarb mixture.
• You can also add a sprinkle of cinnamon to the crumble mixture for extra warmth and flavor.

Storage and Serving

• This rhubarb and ginger crumble is best served warm, straight from the oven.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the crumble in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through.