Sophie's Orange, Rhubarb & Ginger Crumble Served With Hot Custard


For the crumble topping:
1/2 teaspoon of cinnamon
63 gr of cold lightly salted butter, cut into little pieces
700 gr of fresh rhubarb, weighted uncleaned
1 tablespoon of stemginger in syrup ( stem ginger balls in syrup ), y
finely grated zest of 1/2 orange / I use an organic orange <
1 tablespoon of cornflour ( cornstarch )


First, preheat the oven to 180°C.
Clean your rhubarb under cold running water. Remove the dirt & cut off the dirty ends. Dry with kitchen paper. Cut into pieces about 2 à 3 cm. Set aside into a large bowl.
Now, make the crumble topping. The best method is to use your hands & a spoon. Take a large bowl & place the brown sugar & cinnamon in it. Mix with a spoon. Add the flour & the full oats. Mix well with a spoon. Now, add the butter pieces & mix with your hands everything together until it resembles breadcrumbs or until the mix looks crumbly! Set aside.
Take the bowl with the rhubarb pieces in it. Add the white sugar. Mixx well with a spoon until the rhubarb is well coated into the sugar. Then, add the grated orange zest & the little pieces of stem ginger. Mix everything around.
Pour the orange juice into a cup & add the cornstarch. Mix until it is emulsified. Pour this into the rhubarb mix. Mix well. Take an oven dish large enough to take the rhubarb mix. Place the rhubarbmix into the oven dish, evenly divided.
Now, divide the crumble mix evenly over the rhubarb mix so that the fruit is totally covered.
Place into the preheated oven & bake for about 35 minutes until the top is golden brown & the fruit is cooked & bubbly on the sides. Test with a knitting pin or something else.
Turn the oven off. Carefully with oven gloves, take the crumble out of the oven & set aside.
Wait for 5 to 10 minutes before serving. This is lovely enjoyed with hot custard! Also is it lovely with cold custard, ice cream or cream.




Yesterday, I made this lovely crumble!
My parents gave me fresh rhubarb from their garden.
I came up with this orange, rhubarb & ginger crumble. I served it with hot Devon custard. My husband & I loved it!


4 servings


Tuesday, December 8, 2009 - 11:16pm


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