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Friday, May 26, 2006

Recipe: Apple, rhubarb and ginger crumble

apple and rhubarb crumble

Winter arrived in Sydney this week with a bone-chilling shiver. Antipodeans don't like the cold. Not unless it's amber and comes in a schooner.

So I was more than pleased when an invite to dinner this week promised a heart-warming offer of home-cooked pizza. Rather than bring an obligatory box of choccies, I took a couple of apples and a block of butter with me--the intent to rustle up a thank you dessert of apple crumble. In the host's kitchen, I discovered a bunch of rhubarb in urgent need of cooking... Apple and rhubarb? Even better! And a pinch of ginger to give it even more warmth, as well as qualifying it for the latest ginger-themed Sugar High Friday online cook-off!

apple and rhubarb

Apple, Rhubarb and Ginger Crumble

Crumbles must be one of the easiest desserts in the world. No measuring is required. Just rough guesstimates will suffice. A little bit of experimentation with different flavours never hurt anyone either.

Peel and chop enough apples and rhubarb into even-sized chunks to just fill your baking dish. Tart apples (granny smith or Bramley) have better flavour, but the rhubarb will provide some tartness otherwise.

Sprinkle mixture with plenty of brown sugar, a heavy dusting of cinnamon and several pinches of ground ginger (for three large apples and five stalks of rhubarb I probably used about 2/3 cup brown sugar). Add a few extra slices of fresh ginger if preferred, then toss mixture and set aside.

To prepare the crumble, rub in about 60g of softened butter into 100g of plain flour. Add 1/3 cup brown sugar, 1 teaspoon baking powder, 1 teaspoon ground ginger and 1 teaspoon of cinnamon and combine.

Gently pile crumble mixture on top of fruit, then bake at 180C for about 45min or until fruit is cooked and crumble is nicely browned.

Serve with cream or ice cream, or enjoy it on its own. Alas there was no ice cream in the host's freezer compartment, but I found the ginger added a pleasing warm spiciness which cut through any sense of excessive sweetness or tartness.

apple and rhubarb crumble spoonful
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12 comments - Add some comment love

posted by Helen (AugustusGloop) on 5/26/2006 12:37:00 am


  • At 5/26/2006 2:31 am, Blogger Ruth Daniels said…

    I make something similar to this. It's got so many of my favorite ingredients - ginger and rhubarb in particular.

    Thanks for sharing.

  • At 5/26/2006 7:53 am, Blogger Reb said…

    yummy yummy yummy! What did you have it with? Custard or cream?

  • At 5/26/2006 11:08 am, Blogger Jen said…

    Looks delish, my favourite part is always the crumble. Although I am not a big fan of rhubarb I would be happy to scrape the crumble part off.

  • At 5/26/2006 11:22 am, Blogger Rachel said…

    that looks yummy!

  • At 5/26/2006 1:04 pm, Blogger Nic said…

    Great flavor combination, Helen. Very classic. The crumble is making my mouth wather!

  • At 5/26/2006 2:51 pm, Blogger deborah said…

    oh this looks so nice and comforting! yum! i must be the only australian who enjoyed the cold spell on wednesday . hehehe

  • At 5/26/2006 3:16 pm, Blogger cin said…

    yummo!!! never cooked with rhubarb before but it seems to be a really popular ingredient.

  • At 5/27/2006 11:15 am, Blogger Helen (AugustusGloop) said…

    Hi Ruth - Ginger is such a great ingredient, especially in winter. I can't wait to see what other gingery goodness has been cooked up!

    Hi Reb - I had it with a cup of English Breakfast tea! =) It was a spur of the moment thing, so alas no suitable condiments available in the host's fridge. It was still good though. The crumble wasn't too tart or sweet. Just perfect! =)

    Hi JenJen - Oh I agree. The crumble is definitely the best part. I'm usually quite generous with it, because of this reason.

    Rhubarb can be tart, but that just means you add more sugar!

    Hi Rachel - Thanks. It was. A perfect dessert for winter.

    Hi Nic - Thanks =) And yeah, I start to drool each like I look at that golden crunchy crumble too...

    Hi Saffron - hehe... probably! I'm not a big fan of the cold, but it does give a great excuse to eating stews, casseroles and mmm... crumbles...

    Hi Cin - It's a gorgeous colour and does bake really well. It's quite tart which is why I prefer it paired with apple. Lots of sugar helps too =)

  • At 5/29/2006 5:12 pm, Blogger Babe_KL said…

    hmmm this is the second recipe of apples with ginger for SHF... must be paired well.

  • At 5/29/2006 11:25 pm, Blogger Helen (AugustusGloop) said…

    Hi babe_kl - Oh apple and ginger are a great match. You should try it. Pear and ginger are nice too.

  • At 6/02/2006 4:51 pm, Blogger G said…

    ooh. I make this for St. Patty's day almost every year!

    My Life As A Reluctant Housewife

  • At 6/03/2006 11:19 pm, Blogger Helen (AugustusGloop) said…

    Hi Gabriella - Rhubarb, ginger nor apple never spring to mind when I think of St Patrick's Day, but good for you... every day is good for crumble.


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