This rhubarb crumble from Gregg Wallace is one of his favourite puddings – and who can blame him! There’s nothing better than the crunchy, crumbly sweet topping with an incredibly sharp, sweet rhubarb below. Ready in an hour, this is a really simple pud that takes only 20 minutes of prep time to make. If you don’t want to serve it with custard, you can just as easily serve with vanilla ice cream! Made with delicious seasonal rhubarb and ginger, this is comfort food at it’s best! It can be made for any occasion, even when you’re expecting friends round. Make it for a picnic or barbecue, or simply if you’ve got loads of rhubarb on your hands and aren’t sure what to do with it – this recipe won’t disappoint!
- 1kg (2lb) fresh rhubarb
- 125g (4oz) caster sugar
- 2 pieces of stem ginger, chopped
- 2 tbsp stem ginger syrup
- whipped cream or vanilla ice cream, to serve
- custard, to serve
- 250g (8oz) plain flour
- 125g (4oz) butter, diced
- 25g (1oz) caster sugar
- 25g (1oz) demerara sugar
Top and tail the rhubarb and remove the stringy skin. Cut the sticks into 2.5 cm (1 inch) lengths, put them in a large ovenproof dish and sprinkle with the caster sugar. Add the stem ginger and stem ginger syrup.
To make the crumble, sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
Cover the rhubarb with the crumble and press it down lightly. Sprinkle the surface with the demerara sugar.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 40 minutes until golden brown. Serve hot with custard.
If you want to be a purist you can leave out the stem ginger and stem ginger syrup, but add an extra 25–50g (1–2 oz) caster sugar