Photo of Forced rhubarb & ginger crumble by WW

Forced rhubarb & ginger crumble

6 - 7
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
It’s one of the foodie highlights of early spring, so make the most of Yorkshire forced rhubarb with our deconstructed take on crumble


Ginger Nut Biscuits

40 g

Porridge oats

15 g

Granulated sugar

70 g


10 g


1 zest(s) of 1

Freshly squeezed orange juice

1 serving(s)

Root Ginger

1 inch slice(s)


650 g

0% fat natural Greek yogurt

150 g


  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.


Yorkshire forced rhubarb is in season until the end of March - if you can't get hold of it, use regular rhubarb.