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

  • Autumn Fruit Cobbler

  • New Season Irish Carrot Cake

    International Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.
  • Greek Yogurt, Lemon Zest and Pistachio Pancakes

    Since 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.