Rhubarb & Ginger Crumble

Preparation Time: 15 minutes | Cooking Time: 40 minutes | Serves: 4

Using locally grown, forced rhubarb from Simon Green at Carr Gate, Wakefield.


  • 1 kg Rhubarb
  • 100g Soft Brown Sugar
  • 1 Orange, zest and juice
  • 100g Plain Flour
  • 50g Butter
  • 100g Oats
  • 100g Demerara Sugar
  • 2 pieces of Stem Ginger, finely chopped


Pre-heat the oven to 180oC or Gas Mark 6.
To make the crumble filling, place the rhubarb, soft brown sugar, orange zest and juice into a saucepan - bring to the boil and simmer for 5-10 minutes until the rhubarb has softened.
Tip the rhubarb into an ovenproof baking dish.
To make the topping, place the flour in a bowl, dice the butter, and rub the flour and butter together with your fingertips until it resembles fine crumbs. Then add the oats, sugar and stem ginger, sprinkle the topping over the rhubarb, and bake in the oven for 40 minutes.

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At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

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