Posted in Recipes

Sophie’s orange, rhubarb & ginger crumble, served with hot custard

A delightful crumble submerged into hot Devon custard!
Yesterday, I made this lovely crumble!
My parents gave me fresh rhubarb from their garden.
I came up with this orange, rhubarb & ginger crumble. I served it with hot Devon custard. My husband & I loved it!
Recipe: You can serve it for 6 or 4 or…2 persons!
Ingredients:
* For the crumble topping:
1/2 teaspoon of cinnamon
45 gr of dark brown sugar
110 gr of flour
35 gr of full oats
63 gr of cold lightly salted butter, cut into little pieces
* For the rhubarb, orange & ginger mix:
700 gr of fresh rhubarb, weighted uncleaned
125 gr of fine white sugar
1 tablespoon of stem ginger in syrup ( stem ginger balls in syrup ), you need 3 stem ginger balls, finely cut up into little pieces
finely grated zest of 1/2 orange / I use an organic orange because their skin isn’t treated with chemicals. So it is safe to use & eat it!
40 ml of orange juice ( from the same orange )
1 tablespoon of cornflour ( cornstarch )
Method:
1. First, preheat the oven to 180°C.
2. Clean your rhubarb under cold running water. Remove the dirt & cut off the dirty ends. Dry with kitchen paper. Cut into pieces about 2 à 3 cm. Set aside into a large bowl.
3. Now, make the crumble topping. The best method is to use your hands & a spoon. Take a large bowl & place the brown sugar & cinnamon in it. Mix with a spoon. Add the flour & the full oats. Mix well with a spoon. Now, add the butter pieces & mix with your hands everything together until it resembles breadcrumbs or until the mix looks crumbly! Set aside.
4. Take the bowl with the rhubarb pieces in it. Add the white sugar. Mix well with a spoon until the rhubarb is well coated into the sugar. Then, add the grated orange zest & the little pieces of stem ginger. Mix everything around.
5. Pour the orange juice into a cup & add the cornstarch. Mix until it is emulsified. Pour this into the rhubarb mix. Mix well. Take an oven dish large enough to take the rhubarb mix. Place the rhubarb mix into the oven dish, evenly divided.
6. Now, divide the crumble mix evenly over the rhubarb mix so that the fruit is totally covered.
7. Place into the preheated oven & bake for about 35 minutes until the top is golden brown & the fruit is cooked & bubbly on the sides. Test with a knitting pin or something else.
8. Turn the oven off. Carefully with oven gloves, take the crumble out of the oven & set aside.
Wait for 5 to 10 minutes before serving. This is lovely enjoyed with hot custard! Also is it lovely with cold custard, ice cream or cream.
Enjoy!!

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Sophie's Orange, Rhubarb & Ginger Crumble Served With Hot Custard on Foodista
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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

77 thoughts on “Sophie’s orange, rhubarb & ginger crumble, served with hot custard

  1. As Anglofiles we like custard very much. The crumble is delicious, too.Congrat Sophie! Lovely Lou and Racing Jef

  2. I wisk I could find rhubarb here. This looks just perfect and it would really be great to have some while watching a romantic film.

  3. I love rhubarb. That’s so nice of your parents to give your some FRESH out of the garden! I wish I had rhubarb in my garden…it’s on the list for next year! This looks verrrrry yummy!

  4. How fantastic Sophie and made even better by fresh rhubarb from the garden too! I’ve always served ice cream with crumble but I think your idea of using custard is even better!

  5. Ce que c’est bon, ça !J’adore le gingembre, j’adore ! Ca met en joie, c’est coloré, frais et joyeux !Kisses from France,Tatieva

  6. A delicious looking dessert Sophie! I just bought some fresh rhubarb myself yesterday so I might be making some version of this tonight!

  7. That sounds just divine Sophie! Rhubarb and custard just brings me right back to my childhood, it’s such a classic. I’d love some right now…

  8. So many wonderful recipes for rhubarb have been posted – I have a full summer of desserts, now, to try. That’s good because I have a lot of rhubarb in my garden! 😎

  9. This looks really wonderful. Believe it or not, I have no idea what rhubarb tastes like. I’ve never had a chance to try it! But the other ingredients look delicious, and the custard addition is great.

  10. Sounds wonderful! I love fruit crumbles. Though I have never had rhubarb or stem ginger, so this would be new to me.

  11. This is one of those recipes that I am definitely mad about ..really am ….aaaahhhhh!!! and with hot custard too drroooooolllll!!!! thank you for sharing.. 🙂 xx

  12. OMG Sophie, this looks to die for. I love the ginger in it too must add such delicious flavor. What a terrific dessert.

  13. Wow just fabulous! I love crumble, but this flavor combination must have been dynamite! Yum! And serving it with warm cream, how perfect is that?

  14. Awesome!!! I have been itching to make a rhubarb crumble (was actually looking up different recipes yesterday). And, coincidentially, I made ice cream yesterday and held back some of the custard, saving it to use as creme anglaise for something fabulous… your dessert might just be the something fabulous!! Thanks for sharing Sophie!

  15. Sophie, your husband is lucky guy who has a chef wife! I LOOOOOOVVVVVE how the whole thing sound, especially that ginger custard!

  16. Nunca provee ruibarbo, pero he visto tantas recetas deliciosas como esta que nos estas compartiendo, que mas ganas me dan. Lastima que acá nunca vi

  17. Absolutely delicious! What an idea with the custard. Pairs beautifully with the rhubard and the rhubarb is one of the few things that is actually up in cold Minnesota.

  18. Rhubarb and custard are so classic together, but custard with a crumble is just too sweet and cozy. : } A lovely idea.

  19. Oooh, now that is right up my alley. Ginger, rhubarb, custard. What a great dessert. I have to try that when there’s a little rhubarb around here. We haven’t seen it yet in Miami

  20. this looks fantastic…i was thinking of ginger and rhubarb too for the pies, but i went with vanilla. yum!

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