I had some spare stewed rhubarb in the freezer which needed using up so decided to make these individual rhubarb and ginger crumbles in ramekin dishes!Every year we grow rhubarb in our garden. They are supposed to produce a crop lasting through spring and into early summer, however our plants are not situated in the best place, which means that we are only treated to rhubarb for a few weeks each spring. One day a few weeks ago we picked all the rhubarb that had successfully grown to make a crumble. After stewing it we had slightly too much, so decided to freeze what was left to use at a later date. And now the time has come to use it!
Although rhubarb is often seen as a bright red colour, the stalks (which is the part of the plant you eat) can vary in colour from red to green. When the stalks are red, they have not seen much sunlight. Growers of rhubarb often “force” their crops to get red stalks by restricting the access of light to the plant, using a collar or large pot. Our rhubarb has not been forced and gets quite a lot of sunlight. Hence it is a light green colour.
Stewing rhubarb is really simple. All you do is remove the leaves and any stringy bits from the stalks and chop them into chunks of about an inch or so in length. Cook this on a gentle heat in a saucepan along with a few drops of water (just enough so that the rhubarb doesn’t stick to the bottom of the pan). Heat the rhubarb until it has gone soft but not too mushy. Sweeten to taste with honey. Any left over stewed rhubarb can be stored in the freezer for a month or so, or kept in the fridge for a couple of days.
What makes this recipe even more simple is that the crumble topping can be made in advance too. You can make it a few hours ahead and just leave it sitting (covered with a plate) in your kitchen or you can freeze it.
Individual Rhubarb and Ginger Crumbles
- 8-10 tbsps stewed rhubarb (freshly stewed or frozen and thawed), sweetened to taste with honey (see above)
- 1/2 tsp ginger
- 75g plain flour
- 30g butter
- brown sugar (optional)
- Pre-heat the oven to 200c. Place ramekin dishes on a baking tray to catch any drips
- Stir the ginger into the stewed rhubarb
- Spoon a couple of tablespoons of rhubarb into the bottom of each ramekin dish
- To make the crumble topping, in a bowl rub together the flour and butter until it resembles bread crumbs
- Spoon the crumble mixture on top of the rhubarb. Level and flatten it down slightly with the back of a spoon
- Optional: sprinkle some brown sugar over the top of the crumbles
- Bake for about 20 minutes, until the juices from the rhubarb and starting to bubble up over the top