Rhubarb–Ginger Crumble

See the RecipeChristopher Hirsheimer

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.

Rhubarb–Ginger Crumble
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
Yield: serves 6-8

Ingredients

  • 2 lb. rhubarb stalks, cut into 1" pieces
  • 1 (¼") piece ginger, peeled and finely minced
  • 2 12 cups sugar
  • 2 cups flour
  • Pinch salt
  • 14 tbsp. unsalted butter, cut into small pieces

Instructions

  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 ½ 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.