Monday, 30 August 2010
I saw a recipe the other day for a Gooseberry and Ginger Wine Crumble. I thought to myself, that sounds rather good . . . scrummy even . . .
I didn't have any gooseberries though . . . nor could I find any, neither fresh nor frozen . . .
What I do have though, is a very healthy and very large and very productive rhubarb patch!!
The whole time we lived down in Kent at Oak Cottage, I could never get my rhubarb to grow and amount to much of anything. Here in Chester, on the outskirts of a city . . . my rhubarb is growing happily quite madly and profusely!!!
So, anyways, I thought to myself that rhubarb and ginger wine would probably go very well together, maybe even better than gooseberries and ginger wine. Rhubarb makes a lovely crumble, the best of all the crumbles in my opinion.
So what you have here today is a delicious recipe taken from another one of those balls that I grabbed and decided to run with.
The ginger wine idea from one recipe . . . added to my own rhubarb and my own crumble topping recipe that I added a teaspoon of ground ginger to this time . . . in order to further enhance the ginger flavours, of course!
I scored a winning goal with this one! I ended up with a moreishly scrumptious dessert filled with lovely flavours . . .
A sweet yet tart fruit filling, with just the merest whisper of ginger, topped with a buttery crunch filled with the goodness of oats and butter and again a mere whisper of ginger.
All in all this is my favourite crumble ever!
Don't forget the cream or lashings of custard! They are a given!!!
*Rhubarb and Ginger Wine Crumble*
Serves 4 to 6 (depending on how greedy you are)
A delicious crumble. The Ginger Wine really helps to bring out the flavour of the rhubarb. Lashings of custard or clotted cream are a must!
1 pound of rhubarb, washed, trimmed and cut into
1 inch slices (about 10 to 12 stalks)
200g of caster sugar
3 TBS ginger wine
For the crumble topping:
150g (1 cup) plain flour
3 TBS old fashioned porridge oats
1 tsp of ground ginger
125g pf butter, chilled and cut into cubes
3 TBS caster sugar
4 TBS soft light brown sugar
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a medium sized baking or pie dish. Set aside.
Place the rhubarb into a bowl and toss together with the sugar and gingerwine. Spoon into the prepared baking dish.
Whisk together the flour, ginger and oats in a bowl Rub in the butter with your fingertips until you have a lumpy, buttery mixture. Stir in the sugars and the salt with a fork. Drop the crumble topping evenly over top of the fruit.
Bake for 35 to 40 minutes until the fruit is bubbling through and the topping is crisp and golden. Delicious!