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Ginger and rhubarb crumble is the perfect dessert to kick off the spring baking season and then enjoy all summer long. The combination of sweet and tangy rhubarb with the warmth of ginger creates a comforting and delicious treat that will have your taste buds singing. This yummy dessert is topped with a crunchy crumble and is sure to be a family favorite!
Rhubarb is so easy to grow in my part of the world, and I have a HUGE rhubarb patch that is probably as old as this 1903-built Victorian! It is the first plant to pop through after the snow melts, and it always makes me excited that Mother Nature is waking after her long slumber. I love to pluck a few stems as soon as I am able and begin the spring and summer baking season with fresh rhubarb (I also freeze a bunch of my garden rhubarb so that I can make this delicious recipe in the colder months, too.)!
If you love baking and cooking with rhubarb, make sure you also check out my rhubarb galette, rhubarb syrup, and the most delicious of them all, homemade rhubarb juice.
Why We Love This Recipe
There are so many reasons to love this rhubarb and ginger crumble recipe. It’s incredibly quick and easy to make and requires only a few simple ingredients that most of us have available in our kitchens. The combination of ginger and rhubarb is a match made in heaven, creating a flavor that’s both sweet and tangy, with a subtle warmth from the ginger.
This recipe can also be made ahead of time and baked or warmed when you are ready for it, which makes it the perfect recipe for dinner parties or large functions that you are hosting.
Finally, the crumble topping adds a satisfying crunch that perfectly complements the soft texture of the fruit. Overall, this recipe is a winner in every way and is sure to become a favorite in your household as it is in ours. Plus, it is a great way to use up some of that homegrown rhubarb from your garden during the rhubarb season!
Substitutes And Variations for Rhubarb Ginger Crumble
As always, I suggest that you try this recipe as prescribed the first time. However, if you’re unable to find rhubarb or ginger, or you simply don’t like the taste of either ingredient, there are several substitutes you can use in this recipe.
For the rhubarb, you can substitute it with other tart fruits like apples, cranberries, or even strawberries. Keep in mind that the sweetness of the crumble will need to be adjusted based on the sweetness of the fruit you choose.
As for the ginger, you can substitute it with ground ginger or other warming spices like cinnamon or nutmeg. Alternatively, you can omit the ginger altogether and still have a delicious crumble.
If you have dietary restrictions, you can also make some ingredient substitutions. For a gluten-free version, you can use gluten-free flour and gluten-free rolled oats. For a vegan version, you can substitute the butter with coconut oil or vegan butter.
No matter what substitutions you make, this ginger and rhubarb crumble recipe is versatile and adaptable to your taste preferences and dietary needs.
Rhubarb and Ginger Crumble Recipe
Here we go!
Ingredients:
- 4 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 tbsp grated fresh ginger or teaspoon ground ginger
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, and grated ginger. Give it a good stir and set aside.
- In a separate bowl, combine the dry ingredients. Mix the flour, rolled oats, and brown sugar together well.
- Add the melted butter to the flour mixture and stir until the mixture is crumbly.
- Pour the rhubarb mixture into a 9-inch baking dish, pie dish, or oven-proof dish.
- Sprinkle an even layer of the crumble mixture over the top of the tart rhubarb filling, covering it evenly.
- Bake the crumble in the preheated oven for about 35-40 minutes, or until the top is golden brown and the rhubarb is tender.
- Remove the crumble from the oven and allow it to cool for a few minutes before serving.
- Serve the ginger and rhubarb crumble warm, with a scoop of vanilla ice cream or whipped cream on top. For added sweetness, drizzle with maple syrup or ginger syrup.
Ginger and Rhubarb Tips and Tricks
When you are ready to make your crumble, here are a few tips and tricks that will make all the difference in how your dessert turns out:
- Choose Fresh Rhubarb: Fresh rhubarb is key to making a delicious crumble. Look for firm, bright red stalks that are free from blemishes. Avoid rhubarb that is wilted or has brown spots.
- Use Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the crumble topping. If you only have salted butter on hand, reduce the amount of salt in the topping accordingly.
- Mix The Crumble Topping Well: Be sure to mix the crumble topping well to ensure that all the ingredients are evenly distributed. This will help the crumble bake evenly and create a crunchy texture.
- Don’t Overmix The Rhubarb Filling: While mixing the crumble topping well is important, you don’t want to over mix the rhubarb filling. Overmixing can cause the rhubarb to break down and become mushy.
- Adjust The Sweetness: The amount of sugar needed for this recipe may vary depending on the tartness of the rhubarb. Taste the filling before adding the crumble topping, and adjust the sweetness as needed.
- Let The Crumble Cool Before Serving: The crumble will be very hot when it comes out of the oven, so be sure to let it cool for a few minutes before serving. This will also allow the crumble to set and make it easier to serve.
- Add A Bit Of Orange Zest: Orange zest perfectly complements the flavors of the rhubarb and ginger, giving your crumble a slightly different but lovely taste.
How To Store
If you have any leftover ginger and rhubarb crumble, you can store it in an airtight container in the refrigerator for up to three days. To reheat, simply place the crumble in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.
More Delicious Desserts
- Peach Crumble With Oats
- How to Make Easy Philadelphia Strawberry Cheesecake
- Easy to Make Saskatoon Berry Pie
- Easy Date Slice Recipe
Frequently Asked
Absolutely! Although fresh rhubarb is always recommended, you can use frozen rhubarb for this recipe. However, be sure to thaw the rhubarb completely and drain off any excess liquid before using it in the recipe.
Yes, you sure can. This is one of the reasons I love this recipe so much! It is totally fine to make the crumble ahead of time and store it in the refrigerator until you’re ready to bake it. However, the crumble topping may become slightly soft in the refrigerator, so you may need to bake it for a few extra minutes to achieve a crispy topping.
The short answer is yes. Similar to frozen rhubarb, canned rhubarb can be used for this recipe. However, fresh rhubarb will produce the best results. Canned rhubarb can be quite soft and may not hold up as well during baking.
Absolutely, you can freeze the crumble before baking it. Simply assemble the crumble as directed in the recipe, cover it tightly with plastic wrap and aluminum foil, and freeze for up to three months. When you’re ready to bake it, remove it from the freezer and let it thaw in the refrigerator overnight. Bake as directed in the recipe.
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Ingredients
- 4 cups rhubarb chopped
- 1/2 cup granulated sugar
- 1 tbsp fresh ginger grated or teaspoon ground ginger
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
Instructions
For the Filling
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, granulated sugar, and grated ginger. Give it a good stir and set aside.
For The Topping
- In a separate bowl, combine the dry ingredients. Mix the flour, rolled oats, and brown sugar together well.
- Add the melted butter to the flour mixture and stir until the mixture is crumbly.
Make The Crumble
- Pour the rhubarb mixture into a 9-inch baking dish, pie dish, or oven-proof dish.
- Sprinkle an even layer of the crumble mixture over the top of the tart rhubarb filling, covering it evenly.
- Bake the crumble in the preheated oven for about 35-40 minutes, or until the top is golden brown and the rhubarb is tender.
- Remove the crumble from the oven and allow it to cool for a few minutes before serving.
Video
Notes
Tips and Tricks
- Choose Fresh Rhubarb: Fresh rhubarb is key to making a delicious crumble. Look for firm, bright red stalks that are free from blemishes. Avoid rhubarb that is wilted or has brown spots.
- Use Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the crumble topping. If you only have salted butter on hand, reduce the amount of salt in the topping accordingly.
- Mix The Crumble Topping Well: Be sure to mix the crumble topping well to ensure that all the ingredients are evenly distributed. This will help the crumble bake evenly and create a crunchy texture.
- Don’t Overmix The Rhubarb Filling: While it’s important to mix the crumble topping well, you don’t want to overmix the rhubarb filling. Overmixing can cause the rhubarb to break down and become mushy.
- Adjust The Sweetness: The amount of sugar needed for this recipe may vary depending on the tartness of the rhubarb. Taste the filling before adding the crumble topping, and adjust the sweetness as needed.
