Sophie'S Orange, Rhubarb & Ginger Crumble Served With Hot Custard Recipe

Name: Sophie'S Orange, Rhubarb & Ginger Crumble Served With Hot Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon cinnamon; 3 1/4 tablespoons dark brown sugar; 7/8 cup flour; 3 5/8 tablespoons oats full; 4 7/16 tablespoons salted butter cold lightly, cut into little pieces; 5 3/4 cups rhubarb fresh, weighted uncleaned; 5/8 cup white sugar fine; 1 tablespoon ginger stem, in syrup, stem ginger balls in syrup, y; 1/2 Orange / I use an organic orange <; 2 11/16 tablespoons orange juice from the same orange; 1 tablespoon cornflour cornstarch

Servings: persons

1/2 teaspoon cinnamon
3 1/4 tablespoons dark brown sugar
7/8 cup flour
3 5/8 tablespoons oats full
4 7/16 tablespoons salted butter cold lightly, cut into little pieces
5 3/4 cups rhubarb fresh, weighted uncleaned
5/8 cup white sugar fine
1 tablespoon ginger stem, in syrup, stem ginger balls in syrup, y
1/2 Orange / I use an organic orange <
2 11/16 tablespoons orange juice from the same orange
1 tablespoon cornflour cornstarch

1
First, preheat the oven to 180u00b0C.
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 a 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. Mixx 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 rhubarbmix 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.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 teaspoon cinnamon, 3 1/4 tablespoons dark brown sugar, 7/8 cup flour, 3 5/8 tablespoons oats full, and more.

Yes, Sophie'S Orange, Rhubarb & Ginger Crumble Served With Hot Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sophie'S Orange, Rhubarb & Ginger Crumble Served With Hot Custard

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