Stem ginger in rhubarb crumble

[MinnieMountain]

Worth trying or does it detract from the delicious sour flavour?

Delia is my go-to for this sort of thing, but she only suggests fresh ginger.

I’ve done a rhubarb and ginger crumble with stem ginger in syrup. Delicious. And/or ground ginger in the crumble.

Good to know. I think I’ll try only with the rhubarb first. Gives me an excuse to make it again 😁

I always put stem ginger in. With some of the syrup from the jar in the stewed rhubarb in place of some of the sugar.

Rhubarb often takes other flavours very well. Ginger is one example.

Stephanie Alexander’s list of complementary flavours is:

almonds, blueberries, apples, butter, cinnamon, ginger, hazelnuts, honey, pastry, plums, pork, raspberries, rosewater, salmon, soft white cheese, strawberries, sugar, trout, vanilla, yoghurt (Greek style, probably).

Yes, I always add stem ginger and some of syrup into a crumble.

This.

A chicken pot roast with rhubarb works well.

Now I need a Rhubarb Crumble with some Stem Ginger.

@MinnieMountain did you try it and can you send a portion my way please?

@PolaroidPrincess it's for Sunday, and I’m only making enough for a portion each as otherwise I might live on it.

That's very selfish, @MinnieMountain . You should be sending off food parcels round the country. Still, I have to go to the supermarket later, so I could do my own.

Perhaps we all need to go around for lunch on Sunday? I'm sure she won't mind a few extra

Oh I think stem ginger and rhubarb would be lovely. Do it and report back, preferably with photos 😊

PS so many delicious sounding food threads in Active today. I have decided I want to go to the all-you-can-eat Chinese restaurant with the Chinese buffet lady, then on to this posters house for rhubarb crumble for pudding 😁

That's strange, I've been tidying up the garden,DH just removed the outer rhubarb leaves and there's 3 big stems! I made a couple of big apple crumbles the other day, apples from the garden. I always add ginger to the rhubarb crumble. I don't have fresh at the moment,so it will be dried.

Minor gardening point - go easy picking rhubarb at this time of year. In the U.K. we typically stop picking mid summer so the plant can build up its strength for the coming year.

If you pick in autumn you risk the plant becoming weaker and far less productive next year, so restricting it to a couple of stalks if you can.

But the talk of stem ginger is making me hungry. I am now tempted to ignore my own advice!

I’ve made a note to make a massive one when I try @minipie ’s suggestion of adding ginger to the crumble too.

Interesting idea! I always make rhubarb crumble with banana sliced up in it as well. And some honey drizzled in there.

I’m not in the country. Do you offer sn international service?

Rhubarb and strawberry crumble is lovely too

Get off my thread @CrunchyCarrot . Bananas are the devils work.

So long as you can put me up for a night @TheSandgroper , I’m sure international delivery can be arranged.

Get off my thread . Bananas are the devils work.

😂😈🍌

True about the picking of the rhubarb,it was done earlier in the year, but these 3 stems would have been wasted. We have 2 big crowns
Was listening to Jay Rayner on the food programme radio 4 recently, what people add to the topping. I always add porridge oats, sometimes chopped nuts. Someone added those biscotti biscuits.

I made rhubarb and ginger gin and then made the seeped remains of rhubarb and ginger into a crumble - it was delicious

I always add stem ginger (in syrup) to my rhubarb fool.
Or it might be a syllabub. I forget the difference.

My favourite rhubarb compote has ginger, mace, and pomegranate syrup. Should work equally well for a crumble.