For 8 Person(s)
Preheat the oven to 180c and lightly grease a 11" x 8" tray and line with grease proof paper.
In a medium size bowl, add the flour and salt and mix lightly, then leave to one side while you prepare the other ingredients.
Add the margarine and sugar to a mixer bowl and mix on medium power for 2-3 minutes until fluffy and light.
Then add the syrup and lightly mix again.
On the slowest speed setting, carefully add the flour mix and continue to mix until just forming a crumb like texture.
Reserve 1 cup of the mixture, and pour the rest into the prepared tray. Spread out and make sure it's all even.
Bake in the oven for around 20-25 minutes until golden in colour.
While the base is baking, add the oats to the reserved flour mixture, and combine the two until you have a crumble topping. Place in the fridge until you are ready to use it.
Meanwhile, add the rhubarb, caster sugar, syrup and chopped ginger to a bowl and mix until well combined.
Remove the base from the oven, add the rhubarb filling, and then top with the crumble mix.
Return to the oven to bake for a further 20-25 minutes.
Remove from the oven and leave to cool for around 30 minutes before removing from the tin to allow the base to fully set.
It’s rhubarb season, and if you’re anything like me, you’ll love the sharp flavour that comes with it. I absolutely love roasting rhubarb with a little golden sugar. And the children’s favourite by far is rhubarb crumble made with a little ginger to give it extra warmth and that cosy feel, with lashings of custard. I can’t blame them, it’s the ultimate in comfort food!
Opies recently got in touch to see if I could come up with a recipe using their ginger, either stem ginger in syrup or their crystallised ginger.
Now, I’m sure many of us are the same. We buy ginger in a jar for Christmas recipes and then forget about it for the rest of the year, but actually, we should really be using it all the time. It’s a totally underrated and versatile ingredient that deserves to be shouted about!
The stem ginger is a firm favourite of mine. I use it savoury and sweet dishes, from stir fries, thai curries, to crumbles, cakes and flapjacks. And the crystallised ginger is equally as versatile. Crush it up into smoothie bowls, use in biscuit and cakes, or sprinkle over ham before roasting.
There’s also the health benefits that come with ginger. It’s known for helping sickness, particularly morning sickness, and can help digestive issues too!
So, we’ve come up with ‘Rhubarb & Ginger Crumble Bars’ that uses both versions of ginger.
It’s perfect for puddings, picnics, packed lunches or a simple treat and it’s really easy to make too!
If you want to try Opies ginger for yourself, it can be found in Tesco stores now!
(NB: This is a collaborative post with Opies and Foodies100 but all views are my own)