Eat the Seasons… March

Rhubarb & Stem Ginger Crumble

Makes 4-6 Portions


For the Filling

  • 500g Rhubarb
  • Stem Ginger, 1 piece chopped
  • 1 tbsp Stem Ginger Syrup
  • 50ml Orange Juice
  • 2 tbsp Honey


  1. Trim roots and leaves and any tough string.
  2. Cut into 2inch pieces, wash and pat dry.
  3. Pour over syrup, honey, orange juice and stem ginger.
  4. Cover with lid/foil and bake in pre heated over (200oC/gas 6) for 10 – 15 minutes or until soft.
  5. Leave to cool.

For the Crumble

  • 100g Plain Flour
  • 100g Porridge Oats
  • 100g Soft Brown Sugar
  • 50g Softened Butter


  1. Lightly rub the butter into the flour and oats.
  2. Add the sugar.

To Assemble

  1. Put filling into oven proof bowl (I like lots of juice but if you prefer a drier crumble drain some of the juice off)
  2. Sprinkle topping over.
  3. Bake in oven at 200oC/Gas 7 for about 25 minutes or until golden brown

Voila! Serve with Extra Thick Cream. Enjoy!

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