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Photo of Rhubarb & ginger crumble by WW

Rhubarb & ginger crumble

6
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
6
Difficulty
Easy
It’s one of the foodie highlights of early spring, so make the most of Yorkshire forced rhubarb with our deconstructed take on crumble

Ingredients

Ginger Nut Biscuits

40 g

Porridge oats

15 g

Granulated sugar

70 g

Butter

10 g

Orange

1 zest(s) of 1

Freshly squeezed orange juice

1 serving(s)

Root Ginger

1 inch slice(s)

Rhubarb

650 g

0% fat natural Greek yogurt

150 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Crush the biscuits in a bowl using the end of a rolling pin to make coarse crumbs. Stir in the oats and ½ tbsp of the sugar. Add the melted butter and stir to combine. Spread out on a baking sheet, and bake for 5 minutes, or until toasted and golden. Set aside.
  2. Meanwhile, put 75ml water, the orange juice and remaining sugar in a large, wide pan set over a medium heat. Add the ginger and cook until the sugar dissolves. Bring to a boil then add the rhubarb to the pan in a single layer. Reduce the heat, cover and cook for 5 minutes until the rhubarb is just tender.
  3. Serve the rhubarb and its cooking liquid topped with the yogurt, crumbs and zest.

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