Rhubarb-Ginger Crumble Recipe - Saveur.com

By sallycohen

This basic crumble recipe is used at Country Choice for various fruits in season. A summer favorite is made with plums poached with cinnamon. Crumbles may be served alone, or with ice cream or clotted cream.

Ingredients

• 2 lbs. rhubarb stalks, cut into 1" pieces
• 1/4 " piece ginger, peeled
• and finely minced
• 2 1/2 cups sugar
• 2 cups flour
• Pinch salt
• 14 tbsp. unsalted butter, cut into small pieces

Preparation

Step 1

1. Preheat oven to 350. Put rhubarb and ginger into a medium bowl and toss together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.

2. Whisk flour, salt, and the remaining 1/2 cup sugar together in a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.

3. Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm, or allow to cool to room temperature.