Delicious and easy to prepare: Rhubarb Crumble with Candied Ginger
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
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.
Keywords: rhubarb, ginger, crumble, streusel