Rhubarb & Ginger Crumble

Create the perfect comfort pudding with our recipe for rhubarb & stem ginger crumble – serve warm with custard on the side.


Follow these steps

  • Preheat the oven to 160degC
  • Add the sugar, water and ginger preserving syrup to a pan - simmer until just starting to form a light syrup
  • Add the prepared rhubarb to the pan, cover and continue to simmer for a further 10 minutes or until the rhubarb is just tender.
  • Finely chop the preserved ginger and add to the pan - stir through.
  • Leave to simmer uncovered for a further 5 minutes to allow the cooking liquid to reduce slightly.
  • Divide the cooked rhubarb between 6 large ramekin dishes. Place the filled ramekins onto a baking tray.
  • Tip the oat & stem ginger biscuits into a plastic bag and crush into crumbs using a rolling pin. Add the flaked almonds and mix through.
  • Divide the biscuit crumbs evenly on top of each ramekin. Place in the pre-heated oven for around 20 minutes or until bubbling.
  • Serve warm with custard.

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