Photo: Niklas Rhose
Rhubarb and ginger crumble
15 ingredients
30 min + 1 hr
Serves 4
openrecipes
Rhubarb and ginger are the perfect pairing in this comforting crumble.
Estimated Nutrition (whole recipe, rough)
1059
Calories
34g
Protein
35g
Fat
149g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | not in our table | 0 |
| Syrup | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 700g/1lb 9oz rhubarb
- 2 pieces preserved stem ginger
- 2 tbsp stem ginger syrup (from the jar)
- 25g/1oz caster sugar
- 175g/6oz plain flour
- 50g/2oz rolled oats
- 100g/4oz unsalted butter, cut into small pieces
- 50g/2oz caster sugar
- 50g/2oz flaked almonds
- 300ml/½ pint full-fat milk
- 300ml/½ pint double cream
- 1 vanilla pod, seeds scraped out
- 3 free-range egg yolks
- 50g/2oz caster sugar
- 1 tbsp cornflour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes