Rhubarb–Ginger Crumble

Name: Rhubarb–Ginger Crumble
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 lb. rhubarb stalks, cut into 1" pieces; 1 (¼") piece ginger, peeled and finely minced; 2 1 ⁄ 2 cups sugar; 2 cups flour; Pinch salt; 14 tbsp. unsalted butter, cut into small pieces

Serves
serves 6-8

CHRISTOPHER HIRSHEIMER

This basic crumble recipe can use various fruits in season. A summer favorite in Ireland is made with plums poached with cinnamon. Crumbles may be served alone, or with ice cream or clotted cream.

Ingredients

2 lb. rhubarb stalks, cut into 1" pieces
1 (¼") piece ginger, peeled and finely minced
2 ¹⁄₂ cups sugar
2 cups flour
Pinch salt
14 tbsp. unsalted butter, cut into small pieces

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Instructions

Step 1

Preheat oven to 350°. Put rhubarb and ginger into a medium bowl and toss together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.

Step 2

Whisk flour, salt, and the remaining ½ cup sugar together in a medium bowl. Using a pastry cutter or two table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.

Step 3

Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour and 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm, or allow to cool to room temperature.