Rhubarb and Ginger Crumble

Rhubarb and Ginger Crumble

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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
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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.

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