Homemade Rhubarb Crumble Ginger: A Deliciously Easy Recipe to Try Today

Homemade rhubarb crumble ginger is a delightful dessert that brings together the tartness of rhubarb with the warm, spicy notes of ginger, creating a symphony of flavors that dance on your palate. This classic dish has its roots in British cuisine, where rhubarb has been cherished since the 18th century, often celebrated for its vibrant color and unique taste. I love how this homemade rhubarb crumble ginger not only satisfies a sweet tooth but also evokes a sense of nostalgia, reminding us of cozy family gatherings and comforting moments spent in the kitchen.

People adore this dish for its perfect balance of textures—the crisp, buttery crumble topping contrasts beautifully with the tender, juicy rhubarb filling. Plus, it’s incredibly convenient to make, allowing you to whip up a delicious dessert in no time. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, homemade rhubarb crumble ginger is sure to become a favorite in your household. Join me as we explore this delightful recipe that celebrates the wonderful combination of flavors and the joy of homemade cooking!

Ingredients:

• 4 cups rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt

Preparing the Rhubarb Filling

First things first, let’s get our rhubarb filling ready. This is where the magic begins!

1. Start by preheating your oven to 350°F (175°C). This will ensure that your crumble bakes evenly.
2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, lemon juice, ground ginger, vanilla extract, and cornstarch. The sugar will help to draw out the juices from the rhubarb, creating a deliciously sweet and tangy filling.
3. Gently toss the rhubarb mixture until all the pieces are well coated. I like to use a spatula for this to avoid mashing the rhubarb.
4. Let the mixture sit for about 10-15 minutes. This allows the sugar to dissolve and the flavors to meld together beautifully.

Preparing the Crumble Topping

Now that our filling is ready, let’s whip up the crumble topping. This is what makes the dish so irresistible!

1. In another mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt. Stir these dry ingredients together until they are well mixed.
2. Next, pour in the melted butter. I find it easiest to use a fork or my hands to mix everything together. You want to create a crumbly texture, so don’t overmix. Just combine until the mixture resembles coarse crumbs.
3. Once you have the right texture, set the crumble topping aside for a moment while we prepare to assemble the dish.

Assembling the Crumble

Now comes the fun part—putting everything together!

1. Take a 9×13 inch baking dish and lightly grease it with butter or cooking spray. This will help prevent sticking.
2. Pour the rhubarb filling into the prepared baking dish, spreading it out evenly. Make sure to scrape all the juices from the bowl; they add so much flavor!
3. Now, sprinkle the crumble topping evenly over the rhubarb filling. Don’t worry about making it perfect; a rustic look is part of the charm!

Baking the Crumble

It’s time to bake our delicious creation!

1. Place the baking dish in the preheated oven and bake for about 40-45 minutes. You’ll know it’s done when the topping is golden brown and the rhubarb filling is bubbling around the edges.
2. Once baked, remove the crumble from the oven and let it cool for about 10-15 minutes. This will help the filling set a bit more, making it easier to serve.

Serving Suggestions

Now that your homemade rhubarb crumble is ready, it’s time to enjoy it!

1. Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm crumble with the cold ice cream is simply divine!
2. If you have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or in the oven.

Tips for the Perfect Rhubarb Crumble

Here are a few tips I’ve learned along the way to ensure your rhubarb crumble turns out perfectly every time:

• Feel free to mix in other fruits with the rhubarb

  Conclusion:

  In summary, this Homemade Rhubarb Crumble with Ginger is an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly balances tartness and sweetness. The unique addition of ginger not only enhances the flavor profile but also adds a warm, spicy kick that elevates this classic dish to new heights. Whether you’re serving it warm with a scoop of vanilla ice cream, dolloped with fresh whipped cream, or even enjoyed cold the next day, this crumble is sure to impress your family and friends. Feel free to get creative with your serving suggestions! You can swap out the rhubarb for other fruits like strawberries or apples, or even mix in some nuts for added crunch. The possibilities are endless, and I encourage you to experiment with different variations to find your perfect combination. I genuinely hope you give this Homemade Rhubarb Crumble with Ginger a try. It’s a recipe that not only brings comfort but also creates wonderful memories around the table. Once you’ve made it, I would love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s celebrate the joy of cooking together! Print
  

  Homemade Rhubarb Crumble Ginger: A Deliciously Easy Recipe to Try Today

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  • Author: Maria
  • Total Time: 65 minutes
  • Yield: 8 servings 1x

  Print Recipe

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  Description

  This Rhubarb Crumble features a sweet and tangy rhubarb filling topped with a buttery oat crumble. It’s a perfect dessert for any occasion, best enjoyed warm with vanilla ice cream.

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  Ingredients

  Scale 1x2x3x

  • 4 cups rhubarb, chopped into 1-inch pieces
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt

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  Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, lemon juice, ground ginger, vanilla extract, and cornstarch. Toss gently to coat the rhubarb.
  3. Let the mixture sit for about 10-15 minutes to allow the sugar to dissolve and flavors to meld.
  4. In another mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, ground cinnamon, and salt. Stir until well mixed.
  5. Pour in the melted butter and mix with a fork or your hands until the mixture resembles coarse crumbs. Set aside.
  6. Lightly grease a 9×13 inch baking dish with butter or cooking spray.
  7. Pour the rhubarb filling into the prepared baking dish, spreading it evenly.
  8. Sprinkle the crumble topping evenly over the rhubarb filling.
  9. Bake in the preheated oven for about 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
  10. Remove from the oven and let cool for 10-15 minutes before serving.
  11. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
  12. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions as desired.

  Notes

  • Feel free to mix in other fruits with the rhubarb for added flavor.
  • Adjust the sugar based on the tartness of the rhubarb.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes