Bowl of rhubarb and ginger crumble, topped with ice cream and star anise

Rhubarb and ginger crumble

Name: Rhubarb and ginger crumble
Total time: 1 h
Yield: Serves 8
Cuisine: British
Ingredients: 150g golden caster sugar; 1kg rhubarb peeled and chopped into 2cm pieces; 50g root ginger peeled and grated; 1 star anise; 125g butter; 250g plain flour; 65g soft dark brown sugar

Published: December 19, 2014 at 2:30 PM

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Serves 8

Easy

Total time: 1 hr

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This recipe takes a classic rhubarb crumble and gives it a twist with the addition of ginger and star anise to the fruit and a crunchy brown sugar topping

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Ingredients

Nutrition

150g golden caster sugar
1kg rhubarb

peeled and chopped into 2cm pieces
50g root ginger

peeled and grated
1 star anise

CRUMBLE

125g butter
250g plain flour
65g soft dark brown sugar

Nutrition: per serving

kcal678
fat26.9g
carbs107.2g
fibre5.4g
protein8.6g
salt0.53g

Method

step 1

Heat the oven to 180c/fan 160c/gas 3. Tip the caster sugar into a deep frying pan and heat gently until it starts to melt. Swirl it around as it melts to keep it from overcooking at the edges. Once it has melted let it start to caramelise and colour until it is dark gold. Add the rhubarb, ginger and star anise and stir. Cover and cook until the mixture turns to a compote. The liquid from the rhubarb will melt the caramel as it cooks but make sure it doesn’t burn. Take off the lid if it looks too liquid.
step 2

While the rhubarb is cooking make the crumble mix. Rub the butter into the flour, add the brown sugar and sprinkle onto an oven tray. Bake for 20 minutes until crisp and lightly browned. Fish out the star anise, spoon the rhubarb mix into a baking dish and sprinkle the crumble mix over evenly. Bake for 10 minutes. Serve with a scoop of clotted cream.

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