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Rhubarb Gingernut Crumble

Rhubarb Gingernut Crumble

Serves pea 6 Clock icon 1 hour (30 mins hands on time)
Take your classic rhubarb crumble up a spicy notch with its best mate ginger - it's a match made in pudding heaven.

7 Farmdrop products in this recipe

£ 18 .55
7 items.

Here's how you do it

  1. Pre-heat the oven to 160°C. Trim the stalks of the rhubarb and strip off any stringy bits. Pop the rhubarb into a pan with 100g sugar and ginger. Add 1/2 a cup of water and let simmer for 10 minutes. Keep an eye on it as you want the rhubarb to soften but keep its shape a little.
  2. Whilst the rhubarb is bubbling, make the crumble. Combine flour and butter together in a large bowl and rub together until you're left with crumbs. Stir in the sugar and chopped pecans.
  3. Transfer the rhubarb to an oven-proof dish, top with the crumble mix and bake for 30 minutes.
  4. Divide into bowls and serve warm with lashings of single cream.


Rhubarb filling

  • 400g rhubarb
  • 1 thumb of ginger, grated
  • 100g caster sugar

Crumble topping

  • 300g self raising flour
  • 200g butter, cubed & chilled
  • 100g golden caster sugar
  • 70g chopped pecans
  • single cream for serving

Suitable for

  • Vegetarians