Rhubarb and Sticky Ginger Crumble
2.2 lbs (1 kg) rhubarb, trimmed and sliced into large chunks
2/3 cup (160 mL) brown sugar
Zest and juice of 1 orange
1 scant cup (250 mL) flour
1/2 cup (125 mL) cold butter
1/2 cup (125 mL) rolled oats
2 pieces of fresh ginger, peeled and chopped
Preheat your oven to 350 F (180 C). Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil, and simmer for a few minutes.
Remove the lid and simmer for around 5 or more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.
To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs. Stir in the oats, the rest of the sugar, and the ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar, and ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes, or until the rhubarb is bubbling up and the crumble is golden. Serves 4 to 6.
Source: "Cooking With Jamie Oliver," from alive #318, April 2009
Rhubarb and Sticky Ginger Crumble
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