Rhubarb and Ginger Crumble

Rhubarb and Ginger Crumble

Print

byPrepared by Tim O'Sullivan

of Renvyle House Hotel, Connemara, Co. Galway

With Rhubarb in season and grown in Renvyle House's Kitchen Garden, this has wonderful flavours and a few levels of crunch with a delicious creamy rhu Read More
Share:
Prep Time

40 Minutes

Cooking Time

20 Minutes

Serves

2-4 People

Ingredients

  • 200g rhubarb
  • 100g granulated sugar
  • 25g butter

 

  • 3 tablespoons maple syrup
  • 50g plain flour
  • 25g butter
  • 25g brown sugar
  • 25g pistachio nuts; toasted and chopped

 

Crumble Top:

  • 50g plain flour
  • 25g butter
  • 25g brown sugar
  • 25g pistachio nuts; toasted and chopped
  • Pinch ground ginger

Method

Cut rhubarb into cubes and cook gently in a saucepan with the sugar, butter and maple syrup for 10 minutes. Divide between 4 ramekin dishes

Crumble Topping Method:

Pre-heat over to 200°C/ 400°F/ Gas 6

Mix the flour, butter, sugar and pistachios and ginger in a food processor.

Pour on top of the rhubarb and bake in a hot oven for 20 minutes.

Serve warm with freshly whipped cream or ice cream’ed cream or ice cream.

You may also like

  • White Chocolate Soup

    Noel McMeel is a chef from Northern Ireland, who is the executive head chef at Lough Erne Golf Resort and Hotel in Enniskillen, County Fermanagh.
  • Chicken, Mushroom, Potato and Thyme Winter Stew

    A perfect, slow-cooked chicken, mushroom, potato and thyme stew recipe, that feeds a party. Consider preparing this hearty dish, full of tender meat pieces and mouth-watering vegetables a day ahead to allow it to develop best, rich flavour.
  • Blackberry and Apple Crisp

    Blackberry and Apple Crisp (excerpt From Lynda's Table) When does a crumble become a crisp? I’m not sure. Probably when it’s made by Americans. American friends such as Kris and Annie often give me crisps, which usually include nuts (almonds, hazelnuts...