Publication-approved historical recipe
Rhubarb and ginger crumble recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 500 g rhubarb, chopped
- 50–75 g sugar, to taste
- 350 g jar stem ginger in syrup
- 500 g flour
- 250 g unsalted butter
- 200 g sugar
- 150 g toasted hazelnuts, chopped
- Clotted cream, to serve
Method
- Heat the oven to 200°C (gas 6). Put the chopped rhubarb and 50–75g sugar in a saucepan, add stem-ginger syrup to taste and simmer for 30 minutes.
- Chop the stem ginger from the jar and stir it into the cooked rhubarb.
- Pulse the flour, butter and 200g sugar in a food processor until the mixture resembles crumbs, then stir in the toasted hazelnuts.
- Transfer the rhubarb to a baking dish and cover it with the crumble mixture. Bake for about 30 minutes, until golden.
- Serve with clotted cream if desired.