“We haven’t had a decent dessert in ages.” whinged the youngest. This was a clarion call to eldest. “Yeah! Why haven’t you done something nice for us?” she chipped in to the conversation. “Make a pie”. They were putting me under pressure. Would I waver? Would I give in? Would I crumble? Of course I would…
Of course I would crumble. Rhubarb and Ginger Crumble that is.
Thinking to self: That is a pathetic excuse for an introduction. You can’t write a post for a rhubarb crumble. There is practically no skill involved. There are only a few ingredients and any fool can prepare it.
Talking to you: This wonderful simple recipe is for everybody. You will have fun preparing it and your family and friends will like you better for it. Here’s the ingredients:
- 500 grammes of rhubarb
- 110 grammes of light brown sugar
- 40 grammes of dark brown sugar
- 150 grammes of self-raising flour
- 90 grammes of butter
- A thumb sized piece of ginger
Sieve the flour into a bowl. Slice the butter into little cubes. Work it into the flour until you have a nice crumble mixture.
Add the dark sugar and mix. Stick this in the fridge.
Thinking to self: How do I intimate that there is anything difficult or special in this preparation? It’s far too easy to be bothered posting it.
Talking to you: Chop the ends off the rhubarb and slice into thumb sized pieces.
Slice and then finely dice the ginger. Put the rhubarb, remaining sugar and the ginger into a saucepan along with a very small amount of water and heat until the rhubarb starts to break down.
Carefully pour the mixture into a baking dish.
Pour the crumble mixture over the top.
Smooth it out a bit and then put it in the oven at 200º C for 45 minutes.
Whip the cream. Serve the crumble with a nice dollop on top.
Thinking to self: There really is very little to preparing this. Will anybody be bothered to read this post? They might if I tell them what the family though about it.
Talking to you: Not withstanding the ease of preparation and lack of any real creativity (except adding the ginger for some nice background heat), this is a winning dessert. It’s real comfort food and because rhubarb is one of those things that seems to be really seasonal and not flown around the world, it has some scarcity value. In short, cook it while you can. The family loved it!
Thinking to self: I hope they try it.
Linda Duffin | 5th June 2014
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Thinking to self: “I love rhubarb and ginger.” Talking to you: “I love rhubarb and ginger and crumbles and comfort food and there’s nowt wrong with posting simple recipes, lad.”
Conor Bofin | 5th June 2014
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Thanks Linda, I do overthink my posting occasionally. I should remember, simple is good!
Linda Duffin | 5th June 2014
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Not at all, your recipes always look delicious. Sometimes though, it’s nice to cook something uncomplicated, and none the worse for that. xx
katechiconi | 5th June 2014
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I promise to try it (OK, I cannot lie, I’ve been making it for years) as soon as my baby rhubarb grows a bit. And because I live somewhere hot, I can have rhubarb all year round. And I hadn’t considered using ginger, so your work (ahem) was not in vain. Also works superbly with plums, gooseberries and apricots, not to mention the more usual apple.
Conor Bofin | 5th June 2014
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So many crumbles, so little time….
deirdremagner | 5th June 2014
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While looking at the photo of the ingredients, I wondered what was in the white container with the cow hidden behind the rhubarb and ginger – I didn’t see any milk products on the ingredient list. Then I thought to self (do you see a trend here?) “Perhaps it is to serve with a dollop of cream”. AHA! There it appeared at the bottom – ‘a dollop of cream”. I just love the word “dollop”. I cannot wait to make this – I need a dessert for tonight.
Conor Bofin | 5th June 2014
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We had a debate that evening and dollop or not, ice cream is tastier with it. It is a great word.
frugalfeeding | 5th June 2014
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Excellent! Big fan of rhubarb crumble! Especial with a hint of ginger thrown into the mix.
Conor Bofin | 5th June 2014
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Thanks Nick. I too am a big fan.
tinywhitecottage | 5th June 2014
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I have only made rhubarb crumble once and it had strawberries in it. I’m going to make another one using your recipe. Sounds lovely with ginger, and I like the look of your crumble bits better than mine turned out…
katherinekenny | 5th June 2014
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This sounds absolutely delicious, and like any fool (i.e. me) could make it.
Our Growing Paynes | 5th June 2014
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I love the addition of ginger. I’ll be doing a post soon with a rhubarb crumble as our rhubarb is ready to go and my son loves the stuff.
Conor Bofin | 8th June 2014
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I look forward to seeing it. It’s so easy to do.
Our Growing Paynes | 8th June 2014
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We enjoy crumbles here. With custard!
trixfred30 | 5th June 2014
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I’ve got a stack of things to post and i can’t get an angle on them. You did a great job tying this one into needy offspring. If I made this for my two oiks they wouldn’t go near it. The picky palates of youth…
Conor Bofin | 8th June 2014
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Cook it and tell them that they are not allowed have any. That often works.
Amanda | 5th June 2014
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Delicious. This recipe is slightly different than ones I’ve seen. Yum! I may need to try yours! I love rhubarb.
Conor Bofin | 8th June 2014
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Do give it a whirl Amanda. I would love to see your beautiful photos of it.
ksbeth | 5th June 2014
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this looks fantastic and easy. perfect.
Conor Bofin | 8th June 2014
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Thanks, it is both of those things.
Johnnysenough | 5th June 2014
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Not every fool can bake the perfect crumble. The rubbish I’ve had over here testifies to that, I’m afraid. Lots of crunchy topping. And it looks like you’ve got it spot on. Would gladly devour a large bowl of it!
Conor Bofin | 8th June 2014
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Thanks Johnny. It really is not difficult to get right. But, like everything else in this world, it’s sure easy to get wrong.
Michelle | 6th June 2014
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Crumbles and cobblers are the best summer desserts. And I wish that “whinge” would make its way across the pond. It’s the best of words.
Conor Bofin | 8th June 2014
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Thanks Michelle, whinge until they start to use it!
Claudia | 6th June 2014
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My Dad loves rhubarb, thank you for the reminder to make it for him. 🙂
Conor Bofin | 8th June 2014
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Ha Claudia! How come my daughters are not so inspired.
laurasmess | 6th June 2014
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Hahahahaa… oh you can indeed write a recipe for rhubarb crumble! Particularly when there’s humour involved. You know what? Easy dishes can be so very simple to stuff up… I know quite a few people who have struggled to get the sweetness right in the fruit mixture or who have made a dusty and floury crumble top (rather than nice little clusters of crumble like yours). So all in all, great post. You have potentially made many people’s bellies rather happy this weekend!
Conor Bofin | 8th June 2014
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Thanks Laura, The thought of over-sweet rhubarb with a floury topping makes me feel queasy. Happy to bring some little brightness into the weekend.
Nicki Cloonan | 6th June 2014
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Conor, I have been waiting not too patiently for my rhubarb to come on. You have reminded me that I love rhubarb and ginger crumble so much that I might just have to go and buy some! (I usually add the juice of about half an orange to it instead of the water and it gives a little (but not too much) of a tang!
Conor Bofin | 8th June 2014
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Hi Nicki,
The addition fo orange is a great idea. It will work so well with both the ginger and the rhubarb. Great call.
waterfallsandcaribous | 6th June 2014
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Easy, yes, but freakin’ delicious! When we’re back home in NZ we sometimes add some feijoa to a rhubarb crumble for that extra somethin’ somethin’…YUM.
Conor Bofin | 8th June 2014
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Now I have learned something. The feijoa is a new one on me. Live and learn!
chef mimi | 6th June 2014
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Nothing wrong with easy!
Conor Bofin | 8th June 2014
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Thanks Mimi. I agree.
Pingback:Dinner Day 4 | Walking Back To Myself | 7th June 2014
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Francesca | 7th June 2014
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That looks so delicious! I wish we had rhubarb here in Sicily.
Bam's Kitchen | 10th June 2014
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This dessert is right up my alley. Simple and delicious and a big crowd pleaser. However, you are a real tease as yes it is not flown around the world and I can’t have any here in HK but maybe I can make a blueberry crumble instead.
Conor Bofin | 10th June 2014
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Sorry to tease BAM, That sounds like a pretty good substitute. If yo can get good blueberries, then it’s a winner.
StefanGourmet | 10th June 2014
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Like the idea of adding ginger to rhubarb!
Conor Bofin | 11th June 2014
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Thanks Stefan, it adds a nice edge. Nicki Cloonan suggests adding some orange juice too. I like that thought.
faeto | 16th June 2014
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Have just come back (to home it Italy) from Stockholm where we saw allotment gardens mostly full of flowers but also in each garden a good clump of rhubarb! The cake shops also sold a rhubarb custard tart with a crumble topping. I was so happy to find my rhubarb plant surviving the 35deg C and after 2 days of good watering grew before my eyes. Your recipe was very welcome … Delicious!
Conor Bofin | 16th June 2014
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Excellent. Delighted to be of some help with Italian cooking all the way from Ireland.
Best,
Conor
Pingback:Strawberry Rhubarb Ginger Crumble, Now That’s a Mouthful! | Our Growing Paynes | 22nd June 2014
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