Ingredients with Measurements:
- 6 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup crystallized ginger, chopped
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 tsp salt
Special equipment needed:
- 9-inch square baking dish
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, and crystallized ginger. Mix well and set aside.
3. In another mixing bowl, combine the flour, rolled oats, brown sugar, and salt. Mix well.
4. Add the chilled and cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs.
5. Pour the rhubarb mixture into a 9-inch square baking dish.
6. Sprinkle the crumble mixture over the rhubarb mixture.
7. Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the rhubarb is tender.
8. Remove from the oven and let it cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 348
Fat: 16.2g
Saturated Fat: 9.8g
Cholesterol: 41mg
Sodium: 107mg
Carbohydrates: 50.2g
Fiber: 2.8g
Sugar: 35.1g
Protein: 2.8g
Substitutions for ingredients:
- You can use fresh ginger instead of crystallized ginger.
- You can use coconut sugar instead of granulated sugar.
- You can use almond flour instead of all-purpose flour.
- You can use coconut oil instead of unsalted butter.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the crumble mixture.
- You can add a teaspoon of cinnamon to the crumble mixture.
- You can use other fruits, such as apples or strawberries, instead of rhubarb.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the flour mixture.
- You can make the crumble mixture ahead of time and store it in the refrigerator until ready to use.
- Serve with a scoop of vanilla ice cream or whipped cream.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Dust with powdered sugar before serving.
Garnishes:
- Sprinkle with chopped crystallized ginger or chopped nuts.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh berries
Troubleshooting advice:
- If the crumble is too dry, add more butter.
- If the crumble is too wet, add more flour.
Food safety advice:
- Make sure the rhubarb is thoroughly washed before using.
- Store leftovers in the refrigerator.
Food history:
- Rhubarb is a vegetable that is often used in desserts. It originated in China and was used for medicinal purposes before being used in cooking.
Flavor profiles:
- The rhubarb provides a tart flavor while the ginger adds a spicy kick. The crumble topping is sweet and buttery.
Serving suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream.
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Region: British