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Dhruv Baker's Rhubarb, ginger and star anise crumble
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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,
4 tbsp syrup from the stem ginger
225g unsalted butter, diced
200g demerara sugar
400g plain flour
1. Preheat the oven to 180ºC, 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.
Typical values per serving:
This recipe was first published in March 2011.
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