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Rhubarb Ginger and Apple Crumble

Posted by Nigel Brown
Nigel Brown
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on Thursday, 26 January 2012

With the cold nights continuing to cast a chill to our cores, a crumble served with hot custard will warm you right through.

A tangy twist to the classic Rhubarb and Apple Crumble recipe, the addition of ginger makes this dish even more warming - just perfect for a cosy night in.

Super simple and utterly yummy. Surely it's time to try this at home?

Serves 4


For the crumble

100g S/R Flour

100g unsalted butter

100g castor sugar

100g oat flakes

For the filling

4 Rhubarb sticks, wash trimmed and diced

2 Bramley apples washed peeled and diced

100g ginger marmalade

50g castor sugar

50g unsalted butter


Sieve the flour and rub in the 100g of butter until a breadcrumb texture is formed, add the 100g castor sugar and 100g of oat flakes.

Now place all the filling ingredients in to a thick bottom pan and heat gently until the rhubarb just about starts to fall (break down)

Place the filling into your individual earthenware dishes and top with the crumble mixture.

Bake in the oven at 180°C until golden brown and serve hot with custard

Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to

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