Dhruv Baker's Rhubarb, ginger and star anise crumble


4 x 400g packs essential Waitrose Rhubarb
4 star anise
150g golden caster sugar
1 tsp ground ginger
4 tbsp Chinese Stem Ginger in Syrup,
roughly chopped
4 tbsp syrup from the stem ginger
225g unsalted butter, diced
200g demerara sugar
400g plain flour


1. Preheat the oven to 180ÂșC, gas mark 4. Cut the rhubarb into 5cm sticks and arrange in a shallow roasting tin. Sprinkle with 6-8 tbsp water, the star anise and the sugar and roast in the oven for 10 minutes, until just tender. Remove from the oven and discard the star anise.

2. Transfer the rhubarb into a large ovenproof dish and sprinkle with the ginger, then scatter over the chopped stem ginger and the ginger syrup.

3. Meanwhile, rub the butter into the flour and sugar to make the crumble topping. Sprinkle over the rhubarb and bake in the oven for 45 minutes until the crumble is golden-brown and the rhubarb filling has softened. Serve warm or cold with vanilla ice cream.

Dhruv Baker's Rhubarb, gingerand star anise crumble
  • Preparation time: 10 minutes
  • Cooking time: 55 minutes
  • Total time: 1 hour 5 minutes 60 minutes 5 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 2276.096kJ
Fat 23.7g
Saturated Fat 15.2g
Carbohydrate 79.1g
Sugars 59.7g
Salt trace

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3 stars

Average user rating Based on 9 ratings

This recipe was first published in Thu Mar 31 13:03:00 BST 2011.