Rhubarb crumble with stem ginger and pecans
May 4, 2010
Oh how I love you rhubarb. Those lovely pink and pale green tones. The tart with the sweet… Mmmm… Rhubarb is definitely a favourite in this house. Every year it comes around I swear I’ll make all kinds of new things and it does happen (a bit) but only after I’ve made this crumble. The recipe comes from my friend’s mother Mrs Deady, a most revered cook. Quite simply it’s killer. My one deviation from the original recipe is that I roast rather than stew the rhubarb. This helps to keep it more intact which I like but really, if you can’t be bothered turning on the oven, stewing is fine too.
Rhubarb and stem Ginger crumble with Pecans
About 600gr trimmed rhubarb (i.e. just the stalks) cut into pieces 2-3 inches long
2-3 Tablespoons sugar – just enough to take away the sourness but still leave some bite
50gr (about 3 heaped tablespoons) stem ginger chopped to the size of Jelly Tots
The crumble ingredients:
75gr Dark Brown Sugar
100gr Butter cubed
150gr plain flour
125gr pecan nuts roughly chopped
Begin by roasting the rhubarb. Put your prepared stalks into an oven dish or tray with 2-3 tablespoons sugar and 2 of water. Roast at gas mark 5 for about 15 minutes until the rhubarb has softened but remains firmly intact.
While the rhubarb is roasting, get on with the topping. Crumble all the ingredients with your fingertips or instruct a small child to do so. You want something resembling breadcrumbs and it should take about 5 minutes although little people may take about 20 – 100 and somehow manage to empty everything onto your (hopefully not too dirty) floor at least once.
When your rhubarb is ready, mix the stem ginger through it and cover with the topping. Bake at gas mark 5 for about 30 minutes. Enjoy hot or warm (cold doesn’t put me off either) with creme fraiche or vanilla ice-cream.