Ginger-Infused Rhubarb Crumble
A warm, tangy rhubarb crumble with a spicy ginger kick, perfect for summer dessert.
Equipment
- Mixing bowls
- spatula
Ingredients
- 100 g Butter cold, cubed
- 150 g Flour plain
- 2 tsp Ginger fresh, grated
- 1 tsp Ginger ground
- 500 g Rhubarb chopped
- 100 g Sugar granulated
- 100 g Sugar brown
- 50 g Oats rolled
Instructions
- Preheat oven to 180°C (350°F).
- Combine flour, rolled oats and brown sugar in a bowl.
- Rub in cold butter until mixture resembles coarse crumbs.
- Mix in ground ginger.
- In a separate bowl, toss rhubarb with granulated sugar and fresh ginger.
- Place rhubarb mixture in baking dish.
- Sprinkle crumble mixture evenly over rhubarb.
- Bake for 40 minutes, or until golden brown and rhubarb is tender.
- Let cool slightly before serving.
Notes & Wine Advice
Serving Tip:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.Wine Advice:
A sweet Riesling or a sparkling Moscato d'Asti.Nutrition values
Calories: 350 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 15 g | Sugar: 30 g