My Orange, Rhubarb & Ginger Crumble Served With Hot Custard


* For the crumble topping:
1/2 teaspoon of cinnamon
45 gr of dark brown sugar
110 gr of flour
35 gr of full oats
63 gr of cold lightly salted butter, cut into little pieces
* For the rhubarb, orange & ginger mix:
700 gr of fresh rhubarb, weighted uncleaned
125 gr of fine white sugar
1 tablespoon of stemginger in syrup ( stem ginger balls in syrup ), you need 3 stemginger balls, finely cut up into little pieces
finely grated zest of 1/2 orange / I use an organic orange because their skin isn't treated with chemicals. So it is safe to use & eat it!
40 ml of orange juice ( from the same orange )
1 tablespoon of cornflour ( cornstarch )


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