Thanks to fellow foodie, Neil, for this delicious rhubarb crumble recipe. I love rhubarb and this recipe was the prefect way to use the few stalks we had in our little garden. There’s a magic ingredient in the recipe which really helps to lift the rhubarb taste – ginger wine. I’d never heard of it before, so was kind of intrigued by it. The bottle I bought has a ‘warning’ on the label saying it’s an aphrodisiac! So if you’re trying to woo someone, this just might be the dessert to whip up ;-)
Serves 6
15 rhubarb stalks
8 tablespoons sugar
4-5 tablespoons ginger wine
pinch ground ginger
For the crumble
165g butter
165g sugar
270g flour
pinch of salt
Heat the oven to 170° C
Trim the rhubarb and cut into chunks. Place in a pie dish and mix in the sugar and ginger wine. Bake in the oven for 10 minutes.
Mix the crumble ingredients until you have a crumb-like consistency. Add the ground ginger to the rhubarb and mix. Sprinkle the crumble mixture over the top. The layer of crumble should not be too thick, otherwise the rhubarb won’t be able to bubble through and make it really yummy.
Bake for 45 minutes or until the crumble topping is firm and golden. Serve warm with your favourite ice cream.
