Rhubarb is well known for its medicinal properties – mainly relating to digestive problems. When consumed in small amounts, rhubarb has a harmonizing effect on the digestive system, when taken in larger amounts rhubarb acts as a gentle laxative.
The ginger and rhubarb make a fabulous pairing, why not finish it off with a sprinkle of flaked almonds. Delicious!
On the down side rhubarb leaves and roots contain high level of oxalic acid which is poisonous. People with arthritis, gout, osteoporosis and kidney problems should be aware of the issues associated with rhubarb in their diet.
How many does it serve? 4
What is the prep time? 15 mins
What is the cooking time? 40 mins
What You Need:
- Ginger oat crumble
- 100g plain flour sieved
- 100g porridge oats
- 1 teaspoon tumeric (ground) (optional – add for colour and health value)
- 25g butter
- 1 kg rhubarb washed and cut into 2cms slices
- 375 g raspberries Fresh or frozen
- 3 tsp ground ginger
- 50 g brown sugar
- Flaked almonds
What you do:
- Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
- Make the rhubarb filling by gently poaching rhubarb, raspberries and sugar together with 1 tablespoon water
- When rhubarb is fairly soft, place in an ovenproof deep dish
To make Crumble:
- Rub butter into flour until like fine breadcrumbs, add the rest of the ingredients and stir together.
- Place crumble mix on top of rhubarb, smooth over.
- Bake in a moderate hot oven for 20 -25 minutes or until cooked
- Serve with traditional custard, greek yoghurt or freshly whipped cream
Check out these awesome recipe books for more crumble recipes: