This Rhubarb and Ginger Crumble recipe calls for rhubarb, powdered ginger, wholemeal flour, butter, and light muscovado sugar. It takes 1 hour to make and serves 6.
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đź’— The Appeal Of This Delicious Rhubarb And Ginger Crumble Recipe:
- Tangy rhubarb paired with spicy ginger offers a delightful flavor contrast.
- Easy-to-follow steps make this crumble perfect for beginners.
- Nutty wholemeal flour adds a wholesome touch to the topping.
- Served with rich double cream, it’s a comforting, indulgent treat.
âť“ What Is Mary Berry Rhubarb And Ginger Crumble Recipe?
Mary Berry’s Rhubarb and Ginger Crumble is a classic dessert featuring rhubarb sticks, powdered ginger, wholemeal flour, butter, and sugar. Tart rhubarb and spicy ginger make a great combination. The crispy, flaky topping and tender baked rhubarb make this dish famous.
đź“ś Mary Berry Rhubarb And Ginger Crumble Ingredients
For The Fruit Base
- 10 rhubarb sticks, cut into 3-inch sticks
- 4 tablespoons water
- 8 tablespoons caster sugar
- 1 teaspoon powdered ginger
For The Crumble Topping
- 3/4 cups wholemeal flour
- 7 tablespoons butter, softened
- 1/2 cup light muscovado sugar
For Serving
- 1 cup double cream
🥮 How To Make Mary Berry Rhubarb And Ginger Crumble
- Warm the oven up to 180°C (160°C fan).
- Come up with the crumble topping. Add the butter to the flour in a bowl. Put the muscovado sugar in a bowl and rub the butter into the flour. This will make the crumble topping.
- Put the rhubarb on an oven pan and cut it into 3-inch sticks. Add the powdered sugar and 4 tablespoons of water. After 10 minutes, add the ginger and mix well.
- Put the rhubarb in a dish that can go in the oven. On top of the rhubarb, sprinkle the crumble topping. Bake for 30 minutes, or until the topping is golden brown and crisp.
- Not only that, but make sure the rhubarb filling is bubbling. See if the rhubarb is soft. If it’s not, put foil over the crumble and keep it in the oven for a little longer.
- Let it cool down a bit before adding the double cream.
đź’ Recipe Tips
- Use fresh rhubarb for the best taste and texture frozen can make the filling too watery.
- Adjust ginger to taste; it can overpower—start with a smaller amount and add more if needed.
- Ensure the rhubarb filling isn’t too wet to prevent a soggy crumble; add cornstarch if necessary.
- Try variations with different sugars—brown sugar adds depth, while white sugar keeps it lighter.
- Check the crumble’s doneness; it should be golden and crisp, not overly browned or undercooked.
🍧 What To Serve With Rhubarb And Ginger Crumble?
Serve warm with vanilla ice cream or custard for a classic pairing. For a contrast, try a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.
🎚 How To Store Leftovers Rhubarb And Ginger Crumble?
- In The Fridge. Store covered Leftovers Rhubarb And Ginger Crumble in the fridge for up to 3 days.
- In The freezer. Freeze Leftovers Rhubarb And Ginger Crumble in an airtight container for 2-3 months.
🥵 How To Reheat Leftovers Rhubarb And Ginger Crumble?
- Oven: Reheat Leftovers Rhubarb And Ginger Crumble at 350°F for 15-20 mins, covered with foil for moisture.
- Microwave: Heat individual servings of Leftovers Rhubarb And Ginger Crumble for 1-2 mins, checking for warmth.
- Toaster Oven: Reheat Leftovers Rhubarb And Ginger Crumble 10-15 mins at 325°F for a crispier crumble topping.
FAQs
How Do I Know When The Rhubarb Is Cooked Perfectly For The Crumble?
The rhubarb is cooked perfectly for the crumble when it’s tender but still holds its shape, and the surrounding sauce is thick and syrupy, usually after about 15-20 minutes.
Can I Add Citrus Zest To Enhance The Flavor Of The Crumble?
Yes, adding citrus zest like lemon, lime, or orange to the crumble topping can enhance its flavor, adding a fresh and zesty note that complements the rich, savory filling.
Can I Make A Gluten-free Version Of Rhubarb And Ginger Crumble?
Yes, you can make a gluten-free version of Rhubarb and Ginger Crumble using gluten-free flour and oats.
How Can I Make The Crumble Topping Extra Crispy?
For an extra crispy crumble topping, ensure your butter is cold, increase the baking time slightly, and consider adding nuts or oats for additional texture and a golden finish.
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Mary Berry Rhubarb And Ginger Crumble Nutrition Facts
Amount Per Serving
- Calories: 400 kcal
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates:60g
- Sugar: 35g
- Protein: 5g
- Fiber:6g
- Sodium:150mg
Mary Berry Rhubarb And Ginger Crumble
Description
This Rhubarb and Ginger Crumble recipe calls for rhubarb, powdered ginger, wholemeal flour, butter, and light muscovado sugar. It takes 1 hour to make and serves 6.
Ingredients
For The Fruit Base
For The Crumble Topping
For Serving
Instructions
- Preheat the oven. Warm the oven up to 180°C (160°C fan).
Come up with the crumble topping. Add the butter to the flour in a bowl. Put the muscovado sugar in a bowl and rub the butter into the flour. This will make the crumble topping. - Prepare the fruit base. Put the rhubarb on an oven pan and cut it into 3-inch sticks. Add the powdered sugar and 4 tablespoons of water. After 10 minutes, add the ginger and mix well.
- For assembling and baking the rhubarb crumble. Put the rhubarb in a dish that can go in the oven. On top of the rhubarb, sprinkle the crumble topping. Bake for 30 minutes, or until the topping is golden brown and crisp. Not only that, but make sure the rhubarb filling is bubbling. See if the rhubarb is soft. If it’s not, put foil over the crumble and keep it in the oven for a little longer.
- Serve. Let it cool down a bit before adding the double cream.
Notes
- Use fresh rhubarb for the best taste and texture; frozen can make the filling too watery.
Adjust ginger to taste; it can overpower—start with a smaller amount and add more if needed.
Ensure the rhubarb filling isn’t too wet to prevent a soggy crumble; add cornstarch if necessary.
Try variations with different sugars—brown sugar adds depth, while white sugar keeps it lighter.