Rhubarb and ginger crumble

  • 45 mins cooking
  • Serves 4
  • Print


Rhubarb and ginger crumble
  • 1/2 cup rolled oats
  • 1 bunch rhubarb
  • 2/3 cup caster sugar
  • 1/4 cup plain flour
  • 3/4 teaspoon ground ginger
  • 50 gram butter, chopped


Rhubarb and ginger crumble
  • 1
    Preheat oven to 180°C (160°C fan-forced). Cut leaves from rhubarb and discard. Wash stalks well and cut into 2.5cm lengths. Place chopped rhubarb in a frypan with 1 tblsp water then sprinkle with ⅓ cup of the sugar. Cover and cook over a medium heat for 5-10 minutes until rhubarb softens. Spoon rhubarb into a large ovenproof dish.
  • 2
    Sift flour, ginger and remaining ⅓ cup sugar into a bowl, stir in the oats then rub in butter with fingertips. Sprinkle oat mixture over rhubarb in dish. Bake for 20 minutes or until crumble is lightly browned. Serve warm with cream, ice-cream or custard.


Rhubarb can be cooked several hours ahead. Place in pie dish, cover and refrigerate. Top rhubarb with crumble topping and bake as required.

More From Women's Weekly Food