Mary Berry Rhubarb Crumble and Ginger Recipe
Mary Berry Rhubarb Crumble and Ginger recipe is the perfect old-fashioned dessert, featuring a delectable combination of wholemeal flour, muscovado sugar, and powdered ginger baked atop tender and succulent fruit.
Ingredients
For the fruit base
- 10 rhubarb sticks cut into 3-inch sticks
- 4 tablespoons water
- 8 tablespoons caster sugar
- 1 teaspoon powdered ginger
For the crumble topping
- ¾ cups wholemeal flour
- 7 tablespoons butter softened
- ½ cup light muscovado sugar
For serving
- 1 cup double cream
Instructions
- Preheat the oven. Preheat the oven to 180°C (fan 160°C)
- Prepare the crumble topping. Place the flour in a bowl and add the butter. Rub the butter into the flour then stir in the muscovado sugar to make the crumble topping.
- Prepare the fruit base. Cut the rhubarb into 3-inch sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 minutes and then sprinkle the ginger and mix well.
- For assembling and baking the rhubarb crumble. Fill an ovenproof dish with the rhubarb. Sprinkle the crumble topping over the rhubarb and bake for 30 minutes, or until the crumble topping is crisp and golden brown. Also, make sure that the rhubarb filling is bubbling. Test if the rhubarb is tender and if not cover the crumble with foil and leave further in the oven.
- Serve. Allow to cool slightly before serving with double cream.