This recipe was simple and delicious. I'm giving it four instead of five stars because I generally prefer my crumbles to be more crumbly. Otherwise, this recipe is great for a quick dessert!
Rhubarb–Ginger Crumble
Credit: Christopher Hirsheimer
SERVES 6 – 8
This basic crumble recipe can use various fruits in season. A summer favorite in Ireland is made with plums poached with cinnamon. Crumbles may be served alone, or with ice cream or clotted cream.
2 lbs. rhubarb stalks, cut into 1" pieces
1⁄4" piece ginger, peeled and finely minced
2 1⁄2 cups sugar
2 cups flour
Pinch salt
14 tbsp. unsalted butter, cut into small pieces
1. Preheat oven to 350°. Put rhubarb and ginger into a medium bowl and toss together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.
2. Whisk flour, salt, and the remaining 1/2 cup sugar together in a medium bowl. Using a pastry cutter or two table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.
3. Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour and 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm, or allow to cool to room temperature.
