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Rhubarb Ginger Crumble
 Jamie at Home
Jamie Oliver
Since Jamie Oliver established his family in Essex, his stove finds it must compete with the garden for attention. Oliver’s dual love of gardening and cooking comes together in this collection, organized by season, featuring recipes built on available produce. Each section ends with advice for producing seasonal crops: courgettes (zucchini), potatoes, broad beans… Homemade ketchup with steak and chips, smashed peas and broad beans on toast, and plum Bakewell tart offer a hint of the fresh pleasures in the 100 new recipes. Colour photos. Hardcover, 407 pp, $59.95.
Serves 4 to 6
This is a classic rhubarb crumble recipe but I've given it a little twist by adding fresh ginger and rolled oats to make the best crumble mix ever. It's an absolutely delicious combination of flavors and really nice served with thick Jersey cream or cold custard (Bird's of course - my only vice at the moment)
2.2 pounds rhubarb, trimmed and sliced into large chunks
2/3 cup brown sugar
zest and juice of 1 orange
1 scant cup flour
1/2 cup cold butter
1/2 cups rolled oats
2 pieces of fresh ginger, peeled and chopped
Preheat your oven to 350F. Put the rhubarb and half the sugar into a pan. Add the orange juice and zest, put a lid on top, bring to the boil and simmer for a few minutes. Remove the lid and simmer for around 5 more minutes, until the rhubarb has softened slightly. Spoon into an ovenproof baking dish or individual dishes and spread out evenly across the bottom.
To make your crumble topping, use your fingers to lightly rub together the flour and butter until the mixture resembles fine bread crumbs. Stir in the oats, the rest of the sugar and the ginger. (If you like, you can make the crumble topping in a food processor. Just whack in the flour, butter, sugar and ginger and whiz up. Add the oats for the last 10 seconds.) Sprinkle the crumble over the rhubarb and bake in the preheated oven for 40 to 45 minutes or until the rhubarb is bubbling up and crumble is golden.
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