Rhubarb crumble

Name: Rhubarb crumble
Yield: Serves 4
Ingredients: 70 g unsalted butter, cut into 1 cm dice; 100 g plain flour; 70 g ground almonds; 1 teaspoon ground ginger; 70 g caster sugar; 200 g caster sugar; 100 ml grenadine or Ribena; 100 ml grenadine or Ribena; 70 g fresh ginger, peeled and crushed; 500 g rhubarb, washed and cut into 1.5 cm dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

You can’t go wrong with a classic rhubarb crumble. Always try to use forced rhubarb, it’s the best you can buy! it’s in season from January to April. The long pink stems make a vibrant crumble.

Ingredients

For the poached rhubarb

500 g rhubarb, washed and cut into 1.5 cm dice
200 g caster sugar

Dessert
Simple
January
February
March
April
Vegetarian

Method

First, poach the rhubarb. Place in a large bowl. Place 600 ml water, the sugar, grenadine or Ribena and ginger in a pan. Bring to the boil, remove from the heat and pour over the rhubarb. Cover the bowl with cling film several times, making it airtight. Leave for 20 minutes, then remove the rhubarb and set aside.
For the crumble, place the flour, ground almonds