Rhubarb-Ginger Crumble
This rhubarb ginger crumble is a delightful dessert that showcases the tangy flavor of rhubarb with a hint of warmth from the fresh ginger. The juicy rhubarb is perfectly sweetened with a buttery crumble topping that adds a satisfying crunch to each bite. Whether served warm or at room temperature, this dessert is a comforting treat that pairs wonderfully with a dollop of ice cream or whipped cream.
— Constant Cookbook
Ingredients
- 2 pounds rhubarb stalks, rinsed, ends trimmed and cut into 1-inch pieces
- 2 tablespoons minced fresh ginger
- 2½ cups granulated sugar, divided
- 2 cups all-purpose flour
- Pinch of salt
- 14 tablespoons unsalted butter, cold and cut into small cubes
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, toss together the rhubarb and ginger. Transfer to a 2 or 3 quart baking dish and sprinkle 2 cups of the sugar over top of the rhubarb mixture; set aside.
- In a medium bowl, whisk together the flour, remaining sugar and salt. Add the butter and use a pastry blender (or two knives or your fingers) to cut the butter into the flour mixture until it resembles coarse meal and the butter pieces are no larger than the size of a pea. Sprinkle the crumble topping evenly over the rhubarb.
- Bake until the topping is golden brown, the rhubarb mixture is bubbling and the rhubarb is soft, about 1 hour 15 minutes. Place the pan on a wire rack to cool slightly; the crumble can be served warm or at room temperature. Top with ice cream or fresh whipped cream, if desired.
Cook Time
1H15M
Prep Time
PT15M
Yield
6 to 8 servings
Nutrition
- Calories: 742 kcal
- Carbohydrate Content: 122 g
- Protein Content: 5 g
- Fat Content: 27 g
- Saturated Fat Content: 16 g
- Cholesterol Content: 70 mg
- Sodium Content: 16 mg
- Fiber Content: 3 g
- Sugar Content: 85 g
- Serving Size: 1 serving
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