I am always very excited when spring arrives because it means rhubarb is about to come back as well. The time has come – my beloved rhubarb is “back in da house” and I can finally use it again in my bakes! Yay! So let’s start with a simple recipe this year – Rhubarb Crumble with Candied Ginger. It’s sooo delicious!
There is no seasonal fruit or veggie that I look forward to like rhubarb. These green and red stalks are very special to me and can be turned into so many delicious bakes. Ok… I also look forward to the arrival of my beloved strawberries. And raspberries. Love them all, but rhubarb will always be on top of the list. Raspberries and strawberries are available almost all year round from places around the world… Well. It’s rhubarb time! Yay!
Anyway. I love to bake with rhubarb because I love the combination of sweet and sour a lot. In combination with vanilla, the flavors really pop, for example. There are many other ingredients you can combine with rhubarb. The candied ginger I use in this recipe also works really well. The result is sweet, sour, and slightly spicy thanks to the ginger. Well, if you like rhubarb or ginger, this crumble might be something for you.
You should give it a try. If you are not sure about the flavor combination use only a small amount of candied ginger at first – you can always add more if you like it.
Crumbles are easy to prepare and freeze well. If you freeze the crumble unbaked in the baking tin you can take it out whenever you are in the mood and got something delicious in no time. Perfect if you want to extend the rhubarb season a bit – it is way too short each year ;)
INGREDIENTS / ZUTATEN
18 oz. (500g) rhubarb
0.7 oz. (20g) candied ginger
1 cup (200g) brown sugar, divided
2 1/3 cups (300g) spelt flour (Type 630)
7 oz. (200g) butter
500g Rhabarber
20g kandierter Ingwer
200g brauner Zucker, aufgeteilt
300g Dinkelmehl (Type 630)
200g Butter
DIRECTIONS / ZUBEREITUNG
2. Mix the flour with the remaining sugar in a bowl, add the butter in small pieces and rub everything between your fingers to create coarse streusel. Place in the fridge until needed.
3. When the rhubarb is ready, preheat the oven to 350°F (180°C). Sprinkle the streusel on top of the rhubarb and bake on the lower third of the oven for about 40-45 minutes until the streusel have a nice golden color and the rhubarb is cooked. If the streusel get too dark, cover with aluminum foil to prevent them from browning more. Serve warm with vanilla ice cream or vanilla custard.
2. Das Mehl mit dem restlichen Zucker und der Butter (in kleinen Stücken) in eine Schüssel geben und vermischen. Mit den Fingern verreiben, bis große Streusel entstehen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Wenn der Rhabarber genug gezogen hat, den Ofen auf 180°C (350°F) vorheizen. Die Streusel auf dem Rhabarber verteilen und dann auf der unteren Schiene im Ofen für etwa 40-45 Minuten backen – die Streusel sollten eine schöne goldgelbe Farbe bekommen haben und der Rhabarber durch sein. Sollten die Streusel zu dunkel werden, mit etwas Alufolie abdecken. Den Crumble warm mit Vanille Eis oder Vanillesoße servieren.
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Rhubarb Crumble with Candied Ginger
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:30
- Yield: 4 1x
- Category: Dessert
- Cuisine: America
Description
Delicious and easy to prepare: Rhubarb Crumble with Candied Ginger
Ingredients
18 oz. (500g) rhubarb
0.7 oz. (20g) candied ginger
1 cup (200g) brown sugar, divided
2 1/3 cups (300g) spelt flour (Type 630)
7 oz. (200g) butter
Instructions
1. Wash the rhubarb thoroughly, cut off the ends and then cut into bite-sized pieces. Chop the candied ginger to get small pieces. Add together with the rhubarb and about 1.8 oz. (50g) of the brown sugar to a casserole and mix to combine. Cover and let marinate for about 30 minutes.
2. Mix the flour with the remaining sugar in a bowl, add the butter in small pieces and rub everything between your fingers to create coarse streusel. Place in the fridge until needed.
3. When the rhubarb is ready, preheat the oven to 350°F (180°C). Sprinkle the streusel on top of the rhubarb and bake on the lower third of the oven for about 40-45 minutes until the streusel have a nice golden color and the rhubarb is cooked. If the streusel get too dark, cover with aluminum foil to prevent them from browning more. Serve warm with vanilla ice cream or vanilla custard.
Notes
Enjoy baking!
