This tummy warming Rhubarb Almond & Ginger Crumble by cookery queen Delia is just the ticket now that it’s in season. This favourite is one of the very best ways to use rhubarb, especially when served with a creamy custard speckled with vanilla pod seeds. Also works with topped and tailed gooseberries. It’s just one of those comforting puds that everyone seems to love!
Rhubarb Almond & Ginger Crumble by Delia Smith
- 2 lb (900 g) rhubarb
- 4 oz (110 g) golden caster sugar
- 1 rounded teaspoon grated fresh root ginger
FOR THE CRUMBLE:
- 4 oz (110 g) whole almonds, skin on
- 3 oz (75 g) chilled butter, cut into small dice
- 6 oz (175 g) self-raising flour, sifted
- 2 level teaspoons ground cinnamon
- 1 level teaspoon ground ginger
- 4 oz (110 g) demerara sugar
custard or pouring cream
How to prepare
Pre-heat the oven to gas mark 6, 400°F (200°C).
First of all wash the rhubarb, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks. Next, toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on one side.
Now make the crumble, which couldn’t be simpler, as it is all made in a food processor. All you do is place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and give it a whiz till it resembles crumbs. Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits.
If you don’t have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar.
Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface.
Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard, pouring cream or ice cream.
Doesn’t tickle your tastebuds? Have a look at some of our other fabulous rhubarb recipes here