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Rhubarb, Ginger & Gin Crumble | Try our simple recipe for the perfect pudding this Sunday lunchtime!
Oct 2, 2020
When autumn rolls around and the evenings get a little colder, darker and, frankly, more dreary, is there anything more comforting and delicious than sweet, fruity and buttery crumble dessert, topped with a melting scoop of clotted cream or ice cream?
We think not - and to take this most popular of British puddings to an even higher level of perfection, we’ve added a delicious twist on the classic, traditional recipe for something that all you gin-lovers out there are going to go mad for! Yep, we’re that confident!
But don’t worry: we haven’t gone mad. No, we’ve simply taken a Great British pud - the rhubarb crumble - and added a hint of warming ginger spice (the ultimate taste of autumn) and then a little layer of smooth, gin, by macerating the fruit in gin as well as syrup at the initial stage of preparation. This burns off the alcohol but leaves your fruit infused with all the fabulous flavour of your favourite tipple!
It’s an easy recipe that can be whipped up with very little effort - the perfect end to Sunday lunch!
Of course, you could go one step further and use your own rhubarb and ginger gin, a flavoured gin liqueur or even substitute sloe gin for the gin instead, for a sweeter, richer (and slightly less boozy) flavour.
We would suggest halving the golden caster sugar when simmering the fruit, if you do use a liqueur though, as the sugar in that liquid will make it quite a lot sweeter - you can always add more sugar later, if you want to.
So here’s to the perfect night in this autumn with this simple recipe: rhubarb, ginger and gin crumble. Bon appetit!
Rhubarb, Ginger & Gin Crumble
For the fruit layer:
Approx 500g rhubarb
100g golden caster sugar
45ml gin
For the topping:
1 tsp ground ginger
110g butter
110g demerara sugar
200g plain flour
Method:
Pre-heat the oven to 200C/180C fan/gas mark 6.
Wash and trim your rhubarb. Roughly chop into pieces an inch or two long. Put these into a saucepan with the golden caster sugar and gin. Cover the pan and let the fruit simmer gently on a very low heat for about 10 minutes, stirring occasionally.
After about 10 minutes, the fruit should be soft but not mushy. At this point, taste it (blow first!) and add more sugar if you want. Remove from the heat and pour into a medium-sized baking dish.
To make the crumble topping, lightly rub together the butter, flour and sugar until you have a fine, breadcrumb-like texture. You can add a few oats or toasted nuts for added crunch, if you like (we don’t, but we’re crumble purists!).
Add the ginger and stir through gently so that it’s evenly distributed throughout the crumble topping.
Sprinkle the topping over the rhubarb mixture and bake for 30 minutes or until the topping is light golden-brown and the rhubarb is just starting to bubble up a little bit at the edges.
Serve with clotted cream, custard (or both) and a delicious gin and tonic garnished with a ribbon of rhubarb. Or, even better, your own homemade rhubarb and ginger gin!
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Gin Recipe
