Now that rhubarb has been showing up in the stores it’s time to rumble with the crumble! Here is my fun and easy recipe that will keep you coming back for more. I add a little fresh ginger to zing it up. Serve it warm with vanilla ice cream and you have yourself an absolutely delicious combination of flavors. Wait a minute, is rhubarb a fruit or veggie. Would this count as one serving of vegetables? Don’t mind the bucket of sugar……………………..
Well you’d be right if you said veggie. This is what my sister in-law, Erin told me. She has the culinary degree.
It goes back to the 40s when veggies were taxed higher than fruits, since rhubarb was used here mainly cooked with sugar for pie fillings, it was classed as a fruit, hence lower taxes…
Rhubarb Crumble with a twist of ginger
Serves 4 to 6
2 pounds of rhubarb, trimmed and sliced into large chunks
2/3 cup packed brown sugar
zest and juice of one orange
1 scant cup all-purpose flour
1/2 cup cold butter unsalted
1/2 cup rolled oats
2 pieces of fresh ginger, peeled and finely grated
Pre-heat oven to 350 degrees
- Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top.
- Bring to a boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly.
- Spoon into an oven-proof baking dish or individual dishes and spread out evenly across the bottom.
- To make the crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs.
- Sprinkle the crumble over the rhubarb and bake for 40 to 45 minutes, or until the rhubarb is bubbling up and the crumble in golden.
- Stir in the oats, the rest of the sugar and the ginger.