Rhubarb-Ginger Crumble

Rhubarb-Ginger Crumble

After an entire winter of eating bananas, apples and pears, I love nothing more than walking into the grocery store on a sunny April day and seeing juicy red strawberries, melons and, of course, rhubarb. Rhubarb is a quintessential spring fruit, especially in my little area of the world. It typically comes into season during March or April (depending on the growing season) and is gone in what seems like the blink of an eye. Since its window is so small, I try to take advantage of rhubarb at least once during the spring season. In past seasons, I’ve made a rhubarb crumb cake, a strawberry-rhubarb pie (one of my Chief Culinary Consultant’s favorites!) and rhubarb pie tartlets. I’ve been wanting to play around with the flavor combination of rhubarb and ginger, and this was the perfect recipe for it. Simple, easy and it will get you in the mood for summer!

Rhubarb-Ginger Crumble

I had been swooning over The Country Cooking of Ireland cookbook since it won a James Beard Award for cookbook of the year back in 2010. I purchased it with the intent of learning more about traditional Irish cooking (which I have!). Not surprisingly, I was completely drawn in by the desserts section of the book. Not because they were elaborate, exquisite pastry masterpieces, but in fact, quite the opposite. The desserts were uncomplicated, rustic in nature, and made in such a way to allow the important flavors to shine in each dish. Such is the case with this rhubarb-ginger crumble.

Rhubarb-Ginger Crumble

This crumble has an ingredient list that is only 6 items long and can be assembled in less than 15 minutes. While preparing it, I felt a sense of simplicity, in how many women spent time in the kitchen decades before stand mixers and food processors were must-have items. Instead, this simple crumble focuses on what’s important – the food and who you’re sharing it with. Chop up the fruit, mince up ginger for some additional flavor, sprinkle with sugar, then top with a simple crumb mixture of only flour, sugar and butter.

After going all-out with things like six-layer chocolate cake and an elaborate Snickers cake, my taste buds and my food-loving soul have been begging for simplicity. I’ve found it this week in chocolate mousse, this rhubarb-ginger crumble and some biscuits that I’ll be sharing with you tomorrow.

Do you have a favorite rhubarb recipe for this time of year?

Rhubarb-Ginger Crumble

One year ago: DIY Instant Vanilla Pudding Mix
Two years ago: Best Ever Potato Salad
Four years ago: Pigu (Italian Gougeres)

Rhubarb-Ginger Crumble

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

A fabulously simple recipe for a delicious rhubarb crumble.

Ingredients:

2 pounds rhubarb stalks, rinsed, ends trimmed and cut into 1-inch pieces
2 tablespoons minced fresh ginger
2½ cups granulated sugar, divided
2 cups all-purpose flour
Pinch of salt
14 tablespoons unsalted butter, cold and cut into small cubes

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, toss together the rhubarb and ginger. Transfer to a 2 or 3 quart baking dish and sprinkle 2 cups of the sugar over top of the rhubarb mixture; set aside.

3. In a medium bowl, whisk together the flour, remaining sugar and salt. Add the butter and use a pastry blender (or two knives or your fingers) to cut the butter into the flour mixture until it resembles coarse meal and the butter pieces are no larger than the size of a pea. Sprinkle the crumble topping evenly over the rhubarb.

4. Bake until the topping is golden brown, the rhubarb mixture is bubbling and the rhubarb is soft, about 1 hour 15 minutes. Place the pan on a wire rack to cool slightly; the crumble can be served warm or at room temperature. Top with ice cream or fresh whipped cream, if desired.

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47 Responses to “Rhubarb-Ginger Crumble”

  1. Nicole @ Mediterranean Baby on April 17, 2013 at 12:13 am

    I completely agree with your love of rhubarb! I am also loving that you combined rhubarb and crumble. Can’t wait to make this!!

    Reply

    • Nancy on April 30th, 2013 at 11:14 pm

      Made this tonight. The oiginal recipe I had only listed two cups of sugar so I divided it up to one cup on the crumble and one cup on the rhubarb. Checked the recipe tonight and now it’s 2 1/2 cups. Lose the ginger!!!

      Reply

      • Lisa T on June 19th, 2013 at 8:16 pm

        We love the ginger. The first time I made this I actually added a bit more than the recipe asks, we loved it. I used the suggested amount tonight, but this time the sweetness really really came out. I’d reduce the sugar to 1 1/4 maybe with the rhubarb? Still loved it!

        Reply

  2. Tieghan on April 17, 2013 at 12:21 am

    I have never had rhubarb! Can you believe it? This is on my must make list!

    Reply

  3. Marcie@flavorthemoments on April 17, 2013 at 12:21 am

    I’m crazy about rhubarb desserts. I just recently baked my first strawberry rhubarb pie, and knew I’d be baking with rhubarb a lot more. A simple, rustic crumble is the perfect thing. Looks delicious!

    Reply

  4. Laura (Tutti Dolci) on April 17, 2013 at 12:22 am

    I love a good crumble, especially topped with vanilla bean!

    Reply

  5. Sara on April 17, 2013 at 12:34 am

    I match my rhubarb pies with lemon zest, ginger, vanilla, chopped hazelnuts, almond, preferably some almond paste and vanilla. All goes on top as a crispy Layer. Sometimes even cinnamon or cardamom too!! Yuuuuum.

    Reply

  6. Laura | The Velvet Doe on April 17, 2013 at 12:57 am

    YUM! Rhubarb actually comes into season, here in Australia in Autumn/Winter (now). I’m so excited to make some Rhubarb pies. Looks so delicious!

    Reply

  7. Gerry @ foodness gracious on April 17, 2013 at 3:21 am

    Rhubarb is a sneakily awesome fruit! I used to eat it raw dipped in sugar as a kid :)

    Reply

  8. Ellen on April 17, 2013 at 5:55 am

    Aha! Next time I get rhubarb in my CSA delivery I have inspiration for what to do with it. This sounds great, especially since it has ginger in it…

    Reply

  9. Marie @ Little Kitchie on April 17, 2013 at 6:33 am

    This is a perfect warm weather treat! Definitely getting me in the mood for summer!

    Reply

  10. Sues on April 17, 2013 at 7:30 am

    I love the combination of rhubarb and ginger and really need to jump on the baking with rhubarb train this year. This dessert looks SO good!

    Reply

  11. Tracey on April 17, 2013 at 7:51 am

    Oooh lucky you, I haven’t come across rhubarb yet. I’ve got my eyes peeled though, it’s definitely a spring favorite for me!

    Reply

  12. Kelly @ Life made Sweeter on April 17, 2013 at 8:01 am

    Yum, this rhubarb crumble looks scrumptious!

    Reply

  13. Holly @ EatGreatBEGreat on April 17, 2013 at 8:21 am

    I’ve never tried rhubarb, but this sounds like a delicious way to start!

    Reply

  14. Amy on April 17, 2013 at 9:00 am

    Could you add strawberries to this crumble and if so would you need to adjust anything?

    Reply

    • Michelle on April 17th, 2013 at 3:53 pm

      Hi Amy, I would probably hesitate to use strawberries only because berries have such a high water content and you’re baking this for so long and the strawberries aren’t shielded from the heat inside of a crust. I think they’d end up very, very mushy.

      Reply

  15. Mary Lynn on April 17, 2013 at 9:09 am

    Every year, my cousin supplies us with rhubarb, she delivers it all cleaned, cut and bagged. Could you tell me approximately how many cups of rhubarb for your recipe? Thanks, Michelle…

    Reply

    • Michelle on April 17th, 2013 at 3:55 pm

      Hi Mary Lynn, I did not measure the rhubarb into cups, merely weighed out the 2 pounds at the grocery store. I did just check the King Arthur Flour Master Weight Chart (http://www.kingarthurflour.com/recipe/master-weight-chart.html – a great resource!) and they say that 1 cup of medium-diced rhubarb is 4.25 ounces. After a little math, that means that 2 pounds would be about 7.5 cups of rhubarb. Hope that helps!

      Reply

  16. Fiona @ Get Fit Fiona on April 17, 2013 at 9:42 am

    I never would have thought of putting rhubarb and ginger together. We always have tonnes of rhubarb from the garden every summer, so I think this recipe will definitely be made.

    Reply

  17. Rachel @ Baked by Rachel on April 17, 2013 at 9:50 am

    I haven’t seen any rhubarb yet but I’ll keep my eyes out! I’ve been wanting to try it.

    Reply

  18. Jennifer @ Peanut Butter and Peppers on April 17, 2013 at 10:00 am

    I have never cooked with rhubarb, but this year I am! I have so many recipes I want to try, including your crumble. It looks amazing!

    Reply

  19. Marla on April 17, 2013 at 10:22 am

    oh my that looks tasty! My latest favorite rhubarb treat involves making the syrup for a Rhubarb Mojito (google it with Brooklyn Farmhouse and you’ll find it). Trouble is, I never get to the Mojito part, because I end up using all the syrup over ice cream – love the sweet/tart combination. When I was growing up, we had 6 or 7 plants on the farm and so the first part of summer “vacation” was spent helping Mom cut up (seemingly) unending piles of rhubarb stalks for freezing. Hated that job – not to mention all the other cooking/canning/gardening I was “forced” to help her with (poor abused child that I was) :) – but what I didn’t realize was how much I was learning at the time. Thanks Mom!
    I also love rhubarb jam on toast and my mom’s rhubarb meringue pie.

    Reply

  20. avril on April 17, 2013 at 10:44 am

    To die for d’lish! I’m thinking of adding some crystalized ginger to the crumble too :)

    Reply

  21. Georgia @ The Comfort of Cooking on April 17, 2013 at 10:56 am

    I’ve never baked with rhubarb, but this recipe gives me the perfect chance to try! It looks so delicious!

    Reply

  22. The Male Baker on April 17, 2013 at 11:42 am

    I love rhubarb, but have yet to bake with it! I’ll put it on my list this summer. Thanks for the rhubarb reminder!

    Reply

  23. Ashley on April 17, 2013 at 12:37 pm

    I’m super excited for Spring fruits, too!! Looks delicious!

    Reply

  24. Katrina @ Warm Vanilla Sugar on April 17, 2013 at 1:59 pm

    Adding ginger sounds so good!! This looks awesome!

    Reply

  25. Jessica@AKitchenAddiction on April 17, 2013 at 2:17 pm

    I love when rhubarb starts sprouting up all over! Rhubarb crisp is one of my favorites!

    Reply

  26. Amy @ CookingScraps on April 17, 2013 at 2:23 pm

    I love recipes that are all rhubarb all the time! So often it’s combined with another fruit, and while these are generally delicious, I don’t think they highlight the rhubarb enough. I like to slip rhubarb into savory items as well, although it can be a bit tricky since it’s so bitter!

    Reply

  27. Annie @ Annie's City Kitchen on April 17, 2013 at 3:08 pm

    I have vowed to use Rhubard this summers because I’ve never actually baked with it before. This looks delicious! It’s rare to see a rhubarb dessert with no strawberries!

    Reply

  28. Jodi @ My Sugar Coated Life on April 17, 2013 at 5:12 pm

    I love the tartness of rhubarb, and combined with the ginger I bet it’s heavenly. Can’t wait for all of the summer fruits!

    Reply

  29. SnoWhite @ Finding Joy in My Kitchen on April 17, 2013 at 8:15 pm

    I absolutely love rhubarb! The rhubarb-ginger combo is one I am crazy about after I made a rhubarb cheesecake with gingersnap crust and ginger-rhubarb sauce. Amazing. That being said – blueberry rhubarb with ginger is incredible!

    I can’t wait to give this crumble a try … go garden rhubarb, grow!!

    Reply

  30. Kelley on April 18, 2013 at 2:49 pm

    Oh I can’t wait for rhubarb! I live in ND and when rhubarb starts to push it’s way through the ground, it is a sure sign of spring. Rhubarb is abundant here and so are the variety of recipes! But you are so right..rhubarb crumble (or sometimes called crisp here) is divine..especially with ice cream :) I don’t think I could say that I have ONE favorite rhubarb recipe…but I do have a strawberry rhubarb coffee cake that is on my “must make” list every year.

    Reply

  31. Laura Dembowski on April 20, 2013 at 8:42 am

    I am so tired of winter fruit too. It’s like wake me when the peaches and cherries are out! I love baking with rhubarb and just bought some to put to some good use too!

    Reply

  32. Rosie @ Blueberry Kitchen on April 20, 2013 at 3:10 pm

    Your crumble sounds so delicious and it looks so inviting with the big scoops of ice cream! For some reason I’ve never tried baking with rhubarb, I think I really need to give it a go!

    Reply

  33. Charlotte on April 20, 2013 at 8:22 pm

    I live in Florida and seeing fresh rhubarb in the store is rare. I guess frozen rhubarb would work if defrosted and drained well. I bet it would be good adding mango to the rhubarb and ginger. Probably crystalized.

    Reply

  34. Bernadette @ Now Stir It Up on April 21, 2013 at 8:51 pm

    Rhubarb is such a great spring treat. Pairing it with ginger sounds awesome. Looks perfect with the vanilla ice cream!

    Reply

  35. Cecilia on April 22, 2013 at 6:04 am

    In Sweden, the rhubarbs are in season from May until September, so by fall I’m pretty sick of them!

    Try making a crumble with 1 stick of butter 1 1/4 cup of oats and 1/2 cup of sugar. Sprinkle it on top of rhubarbs combined with raspberries. It’s amazing!

    Reply

  36. Trina Vasquez on April 22, 2013 at 8:53 pm

    Made this tonight and it was A-maz-ing!!!!! My kids and I have never tasted rhubarb before and this is definitely a recipe that’s going into my recipe box! Thanks!

    Reply

  37. Bob @ Cooking with an Evolved Dad on April 24, 2013 at 12:59 pm

    I made this the other night and it was fantastic. Had a little trouble finding rhubarb here in New England, but when I start to see it in the store more frequently am going to have to do this again. Thanks!

    Reply

  38. Carole on April 25, 2013 at 5:28 pm

    Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers

    Reply

  39. Sara on April 30, 2013 at 7:15 am

    Thank you for sharing this lovely recipe… I love Rhubarb and ginger together! I just made this tonight for dessert, with added 1 orange zest + juice and cinnamon… served with vanilla custard. It turned out beautifully. Only thing I would change next time is to reduce the sugar. It was intensely sweet!

    Reply

  40. Lisa T on May 27, 2013 at 2:09 pm

    I made this last night and my husband said it is one of the best things I’ve made yet! He knows all of my good recipes come from you! Thanks. Super easy! I added a bit more ginger for my ginger-loving husband

    Reply

  41. Jenni on February 23, 2014 at 9:20 pm

    Delicious….but luckily I reduced the sugar to 1+1/4 cup after sprinkling on 1 cup it looked a heap of sugar. Think next time I will put just a cup of sugar should be enough. Ginger and rhubarb a delish combination :)

    Reply

  42. Joanna on June 10, 2014 at 3:29 pm

    I love to take advantage of rhubarb season too!! I was hoping to bake something wth it pretty soon, so I was wondering of your 5 rhubarb recipes, which one do you like the most or think is the absolute best/most flavorful?

    Reply

    • Michelle on June 11th, 2014 at 9:56 am

      Hi Joanna, I would choose the rhubarb crumb cake or the strawberry-rhubarb pie, mostly because I love crumb toppings and pie crusts :)

      Reply

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