Raspberry And Rhubarb Ginger Nut Crumble Recipe

This Raspberry and Rhubarb Ginger Nut Crumble is a delightful dessert that combines the tartness of rhubarb and raspberries with the warmth of ginger and the crunch of nutty crumble topping. The sweet and tangy filling is perfectly balanced by the spiciness of ginger, creating a harmonious blend of flavors. The crumble topping adds a satisfying texture, making it a comforting and indulgent treat. Serve it warm with a scoop of vanilla ice cream for a truly decadent dessert.

4.7
15 Rating -
Rate
Vegdiet
1hr total
1hr total
Raspberry And Rhubarb Ginger Nut Crumble
plan
Bookmark

ingredients serve

Ingredients for Raspberry And Rhubarb Ginger Nut Crumble Recipe

  • as needed For The Filling
  • 1/2 cup Rhubarb, Chopped
  • 0.33 cup Raspberries
  • 0.08 cup Granulated Sugar
  • 0.33 tablespoon Cornstarch
  • 0.17 teaspoon Ground Ginger
  • as required For The Crumble Topping
  • 0.17 cup All Purpose Flour
  • 0.17 cup Rolled Oats
  • 0.08 cup Brown Sugar
  • 0.17 teaspoon Ground Ginger
  • 0.08 cup Chopped Nuts
  • 0.08 cup Unsalted Butter, Melted

Directions: Raspberry And Rhubarb Ginger Nut 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, raspberries, sugar, cornstarch, and ginger. Mix well to coat the fruit.
  • STEP 3.Transfer the fruit mixture to the greased baking dish and spread it evenly.
  • STEP 4.In a separate bowl, combine the flour, oats, brown sugar, ginger, and chopped nuts. Mix well.
  • STEP 5.Add the melted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
  • STEP 6.Sprinkle the crumble topping over the fruit mixture in the baking dish.
  • STEP 7.Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
  • STEP 8.Remove from the oven and let it cool for a few minutes before serving.
  • STEP 9.Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can adjust the amount of sugar in the filling according to your taste and the sweetness of the fruit.
  • Feel free to add more ginger if you prefer a stronger ginger flavor.
  • If you don't have rhubarb, you can substitute it with more raspberries or other fruits like strawberries or apples.
  • For a gluten-free version, use gluten-free flour and oats.
  • You can make the crumble topping in advance and store it in the refrigerator until ready to use.

Storage and Serving

  • This Raspberry and Rhubarb Ginger Nut Crumble is best served warm.
  • You can reheat individual portions in the microwave for a few seconds.
  • Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the leftovers, place them in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through.
Nutrition
value
208
calories per serving
11 g Fat3 g Protein24 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    3g
  • Carbs
    24g
  • Fiber
    4g

MacroNutrients

  • Carbs
    24g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    102mg
  • Iron
    1mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    71mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp