• Privacy policy
  • T&C’s
  • About Us
    • FAQ
    • Meet the Team
  • Contact us
  • Guest Content
TLE ONLINE SHOP!
  • TLE
  • News
  • Politics
  • Business
  • Sport
  • Opinion
  • Elevenses
  • Entertainment
    • All Entertainment
    • Film
    • Lifestyle
      • Horoscopes
    • Lottery Results
      • Lotto
      • Thunderball
      • Set For Life
      • EuroMillions
  • Food
    • All Food
    • Recipes
  • Property
  • Travel
  • Tech/Auto
  • JOBS
No Result
View All Result
The London Economic
SUPPORT THE LONDON ECONOMIC
NEWSLETTER
  • TLE
  • News
  • Politics
  • Business
  • Sport
  • Opinion
  • Elevenses
  • Entertainment
    • All Entertainment
    • Film
    • Lifestyle
      • Horoscopes
    • Lottery Results
      • Lotto
      • Thunderball
      • Set For Life
      • EuroMillions
  • Food
    • All Food
    • Recipes
  • Property
  • Travel
  • Tech/Auto
  • JOBS
No Result
View All Result
The London Economic
No Result
View All Result
Home Food and Drink Recipes

How To Make: The Best Rhubarb & Ginger Crumble

A simple rhubarb crumble recipe, bolstered by fresh ginger.

TLE Recipes by TLE Recipes
2021-03-09 11:12
in Recipes
Rhubarb crumble recipe | Photo: Myriam, CC BY-SA 3.0, via Wikimedia Commons

Photo: Myriam, CC BY-SA 3.0, via Wikimedia Commons

FacebookTwitterLinkedinEmailWhatsapp
Jump to Recipe Print Recipe
Rhubarb crumble recipe | Photo: Myriam, CC BY-SA 3.0, via Wikimedia Commons

Rhubarb & Ginger Crumble

Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting time: 5 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: British
Keyword: Crumble, Rhubarb, Rhubarb Crumble
Servings: 4
Author: TLE Recipes

Ingredients

  • 500 g rhubarb 500g (approx. 5 sticks)
  • 100 g granulated sugar
  • 2 tsp fresh ginger grated
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 lemon
  • A pinch salt

For the crumble topping

  • 150 g flour
  • 120 g unsalted butter cut into dice (needs to be very cold)
  • 50 g demerara sugar
  • 50 g chopped almonds
  • 50 g rolled oats

For the cardamom custard

  • 3 egg yolks
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 6 cardamom pods
  • 1 ½ tbsp caster sugar
  • 1 tsp cornflour

Instructions

  • Preheat the oven to 180C/gas 4.
  • Begin by making the crumble topping, as this needs some time to rest in the freezer or fridge while you prepare the rhubarb. Add the flour and diced butter to a food processor and pulse until combined. If you don’t have a food processor, the ingredients can be mixed (literally crumbled) by hand in a large bowl.
  • Once the butter and flour has an ideal crumble texture, gently incorporate the porridge and almond by pulsing just once or twice to avoid grounding the almonds or oats.
  • Put the crumble topping into a zip lock bag or bowl and chill in the freezer for 10 minutes, or in the fridge for at least 20 minutes.
  • Wash the rhubarb, remove the ends and slice each stick into approx. 2cm-1 inch pieces.
  • Add the rhubarb to a suitable baking dish for the crumble. Top with the granulated sugar, ginger, vanilla, cinnamon, a pinch of salt, the lemon juice, and a tablespoon of water. Mix and place in the oven for 15 minutes, stirring once while cooking.
  • As rhubarb gives off a lot of moisture, you may want to drain some of the liquid at the point, to prevent the crumble topping from getting soaked. Reserve it to use later.
  • Pour your cold crumble topping over the rhubarb, making sure it’s all covered, but try to keep the topping fairly loose.
  • Place the crumble tray in the oven for around 30-45 minutes, using a baking tray as an extra support to collect any juices that escape.
  • Once golden, remove from the oven, rest for five minutes and serve with custard (or cream, if you really must). Optionally drizzle some of the excess rhubarb juice from cooking over the crumble.

To make the cardamom custard

  • While the crumble is baking, prepare the custard by removing the cardamom seeds from their pods and lightly crushing with a pestle and mortar, or the back of a spoon. Add to a small saucepan with the cream and vanilla extract, and heat until steaming but not boiling.
  • Remove from the heat and cover the pan, allowing the cardamom to infuse for 20 minutes.
  • Whisk the egg yolks with the sugar. Once incorporated, add the flour and mix well. Pour some of the cardamom cream into the eggs (approx. one ladle) and whisk to combine. Slowly add the rest of the liquid to the bowl and whisk until completely incorporated.
  • Strain the liquid back into the pan and cook over low heat, whisking almost constantly, until the custard is thick. It’s absolutely crucial to cook over a low heat without rushing this stage to avoid scrambling the egg yolks. If the custard does become clumpy, it may be salvageable by instantly removing from the heat and whisking an ice cube or two into the pan.
  • Once prepared, serve as quickly as possible to prevent a thick skin from forming.
Tried this recipe?Let us know how it was!
Content Protection by DMCA.com

RelatedPosts

How To Make: Tiramisu

How To Make: Club Sandwich

How To Make: Chicken Tinga

How To Make: Gazpacho

Subscribe to our Newsletter

View our  Privacy Policy and Terms & Conditions

Trending on TLE

  • All
  • trending

Elevenses: Exposing the Tories’ Deepfake Illegal Immigration Bill

Elevenses: Rishi’s Finest Hour

Elevenses: Fear and Loathing in the New Conservatives

More from TLE

Weather forecast, alerts and UVB index for London, Tuesday 9 March 2021

Weather forecast, alerts and UVB index for London, Wednesday 8 July 2020

Everything You Need to Know About Staycations in the UK

No one thought mini-budget was a ‘bad idea’, senior minister admits

MPs daughter saw ‘how unpleasant some members of the local Conservative Party were’

Anti-woke campaigner can’t define what ‘woke’ means

Graduate who almost died after spending four months in induced coma bounces back to land dream job at Fulham FC

England’s ‘new era’ delivers

Film Review: You, Me and Him

Father & two sons jailed for trafficking women into UK & forcing them to work as prostitutes

JOBS

FIND MORE JOBS

About Us

TheLondonEconomic.com – Open, accessible and accountable news, sport, culture and lifestyle.

Read more

Contact

Editorial enquiries, please contact: [email protected]

Commercial enquiries, please contact: [email protected]

Address

The London Economic Newspaper Limited t/a TLE
Company number 09221879
International House,
24 Holborn Viaduct,
London EC1A 2BN,
United Kingdom

SUPPORT

We do not charge or put articles behind a paywall. If you can, please show your appreciation for our free content by donating whatever you think is fair to help keep TLE growing and support real, independent, investigative journalism.

DONATE & SUPPORT

© 2019 thelondoneconomic.com - TLE, International House, 24 Holborn Viaduct, London EC1A 2BN. All Rights Reserved.




No Result
View All Result
  • Home
  • News
  • Politics
  • Business
  • Sport
  • Entertainment
  • Lifestyle
  • Food
  • Travel
  • JOBS
  • More…
    • Elevenses
    • Opinion
    • Property
    • Tech & Auto
  • About Us
    • Meet the Team
    • Privacy policy
  • Contact us

© 2019 thelondoneconomic.com - TLE, International House, 24 Holborn Viaduct, London EC1A 2BN. All Rights Reserved.