Jamie Oliver Rhubarb Ginger Crumble is made with fresh rhubarb stalks, minced fresh ginger, granulated sugar, all-purpose flour, a pinch of salt, and cold unsalted butter. This easy Rhubarb Ginger Crumble recipe creates a delicious dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Gluten Free Apple Crumble
- Jamie Oliver Gluten-Free Strawberry And Raspberry Crumble
- Jamie Oliver Apple And Rhubarb Crumble
🧡 Why You’ll Love This Rhubarb Ginger Crumble Recipe:
- Unique Flavor Combination: The mix of tangy rhubarb and spicy ginger creates a unique and delicious flavor.
- Easy to Make: This recipe is simple to follow and doesn’t require special equipment or skills.
- Perfect Texture: The crumble topping is buttery and crispy, complementing the soft and juicy rhubarb.
- Versatile Dessert: It can be served warm or at room temperature and pairs well with ice cream or whipped cream.
- Impressive Presentation: This crumble looks beautiful and is sure to impress guests at any gathering.
🧈 Jamie Oliver Rhubarb Ginger Crumble Ingredients
- 2 pounds (900g – 1kg) rhubarb stalks, rinsed, ends trimmed, and cut into 1-inch pieces
- 2 tablespoons minced fresh ginger
- 2½ cups (500g) granulated sugar, divided
- 2 cups (250g) all-purpose flour
- Pinch of salt
- 1¾ sticks (200 g) unsalted butter, cold and cut into small cubes
🥮 How To Make Jamie Oliver Rhubarb Ginger Crumble
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the rhubarb mixture: In a large bowl, toss the rhubarb and ginger together. Sprinkle 2 cups (400 g) of sugar over the rhubarb mixture, then transfer it to a 2- or 3-quart baking dish. Set aside.
- Make the crumble topping: In a medium bowl, combine the flour, salt, and remaining ½ cup (100 g) of sugar. Add the butter to the flour mixture, and using a pastry blender, two knives, or your fingertips, chop the butter into the flour mixture until it resembles coarse meal and the butter pieces are smaller than a pea.
- Assemble the crumble: Evenly distribute the crumble topping over the rhubarb mixture in the baking dish.
- Bake: Bake for about 1 hour and 15 minutes, or until the topping is golden and the rhubarb mixture is tender and bubbly.
- Cool and serve: Allow the pan to cool on a wire rack before serving the crumble warm or at room temperature. Serve with ice cream or freshly whipped cream if you like.
💭 Recipe Tips
- Use Fresh Rhubarb: Fresh rhubarb tastes best. If you use frozen rhubarb, thaw and drain it first.
- Keep Butter Cold: Cold butter makes the topping crumbly and flaky.
- Spread Sugar Evenly: Sprinkle the sugar evenly over the rhubarb to make it sweet all over.
- Bake Until Golden: Bake until the top is golden and the rhubarb is soft and bubbly. Cover with foil if it browns too fast.
- Cool Before Serving: Let the crumble cool on a rack before serving to set the juices and flavors.
🍨 What Pairs Nicely With Rhubarb Ginger Crumble?
Rhubarb Ginger Crumble pairs well with vanilla ice cream, whipped cream, custard, or crème fraîche. It also can be served alongside fresh berries, mint leaves, caramel sauce, or a drizzle of honey.
🎚 How To Store Leftovers Rhubarb Ginger Crumble?
- Refrigerate: Place leftover crumble in an airtight container and refrigerate for up to 5 days.
- Freeze: Wrap the crumble tightly in plastic wrap or foil, then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Rhubarb Ginger Crumble?
- In The Oven: Preheat the oven to 350°F (175°C). Place the crumble in an oven-safe dish and cover with foil. Heat for 20-25 minutes until warm.
- In The Microwave: Place a portion of the crumble on a microwave-safe plate. Heat on medium power for 1-2 minutes until warm.
FAQs
Can I Use Frozen Rhubarb?
Yes, you can use frozen rhubarb. Make sure to thaw and drain it well before using.
How Do I Know When The Crumble Is Done?
The crumble is done when the topping is golden brown and the rhubarb mixture is bubbly and tender.
Can I Make The Crumble Topping In Advance?
Yes, you can prepare the crumble topping and store it in the fridge for up to 3 days or freeze it for up to 3 months.
What Should I Do If The Crumble Is Too Watery?
If the rhubarb mixture seems too watery, you can add 1-2 tablespoons of cornstarch to the filling to help thicken it.
Can I Make The Crumble Ahead Of Time?
Yes, you can assemble the crumble and refrigerate it unbaked for up to 24 hours. Bake it just before serving.
How Can I Make The Crumble More Crispy?
Add 1/2 cup of oats to the crumble topping for extra crunch.
Try More Jamie Oliver Recipes:
- Jamie Oliver Apple And Blackberry Crumble
- Jamie Oliver Gooseberry Crumble
- Jamie Oliver Vegetable Crumble
Jamie Oliver Rhubarb Ginger Crumble Nutrition Facts
- Calories 286
- Total Fat 10g
- Saturated Fat 6.3g
- Total Carbs 46g
- Net Carbs 45g
- Dietary Fiber 1g
- Sugars 20g
- Protein 3g
Jamie Oliver Rhubarb Ginger Crumble
Description
Jamie Oliver Rhubarb Ginger Crumble is made with fresh rhubarb stalks, minced fresh ginger, granulated sugar, all-purpose flour, a pinch of salt, and cold unsalted butter. This easy Rhubarb Ginger Crumble recipe creates a delicious dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the rhubarb mixture: In a large bowl, toss the rhubarb and ginger together. Sprinkle 2 cups (400 g) of sugar over the rhubarb mixture, then transfer it to a 2- or 3-quart baking dish. Set aside.
- Make the crumble topping: In a medium bowl, combine the flour, salt, and remaining ½ cup (100 g) of sugar. Add the butter to the flour mixture, and using a pastry blender, two knives, or your fingertips, chop the butter into the flour mixture until it resembles coarse meal and the butter pieces are smaller than a pea.
- Assemble the crumble: Evenly distribute the crumble topping over the rhubarb mixture in the baking dish.
- Bake: Bake for about 1 hour and 15 minutes, or until the topping is golden and the rhubarb mixture is tender and bubbly.
- Cool and serve: Allow the pan to cool on a wire rack before serving the crumble warm or at room temperature. Serve with ice cream or freshly whipped cream if you like.
Notes
- Use Fresh Rhubarb: Fresh rhubarb tastes best. If you use frozen rhubarb, thaw and drain it first.
- Keep Butter Cold: Cold butter makes the topping crumbly and flaky.
- Spread Sugar Evenly: Sprinkle the sugar evenly over the rhubarb to make it sweet all over.
- Bake Until Golden: Bake until the top is golden and the rhubarb is soft and bubbly. Cover with foil if it browns too fast.
- Cool Before Serving: Let the crumble cool on a rack before serving to set the juices and flavors.