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Rhubarb And Fresh Ginger Crumble

Rhubarb And Fresh Ginger Crumble

Ingredients:

  • 57 g oatmeal or 4 tablespoons oatmeal
  • 1/4 teaspoon vanilla flavoring (preferably artificial)
  • 130 g rhubarb (Cooked, but very firm – roughly 3 Tablespoons) or 4 1/2 ounces rhubarb (Cooked,
  • but very firm – roughly 3 Tablespoons)
  • 2/3 tablespoon orange juice (preferably freshly made, To Taste)
  • 3/4 teaspoon ground ginger (To taste)
  • 5 teaspoons Splenda sugar substitute or sugar (To taste)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon caraway seeds (optional, To taste)
  • 10 g nonfat dry milk powder or 1 tablespoon nonfat dry milk powder
  • 1 1/2 cups water or 345 ml water or 110 ml milk (plus 235ml water) or 1/2 cup milk (plus 1 cup water, omitting the dried milk)
  • 12 g marmalade (Chunky Orange) or 1 teaspoon marmalade (Chunky Orange)
  • 1 1/2 teaspoons nonfat yogurt or cream
  • 3/4 tablespoon wheat bran (completely optional – for a chewier, wheatier texture and taste) or 4
  • 1/2 g wheat bran (completely optional – for a chewier, wheatier texture and taste)

Instructions:

  1. For the topping, in an egg cup or other small pot put a medium size teaspoon of marmalade. Add
    enough Boiling water (not much!) to soften to a thick paste.
  2. Measure the Oatmeal into pan. (‘Porridge Oats’ here in the UK). Personally I find ‘quick oats’ a
    real disappointment as I like the texture of the rolled oats, but if you must — :).
  3. Add ground ginger, vanilla flavouring (and caraway seeds if using them).
  4. Add dried milk if using it – or fresh milk/ buttermilk plus water to make total 1 1/2 cups (345ml) of
    liquids.
  5. Either squish a quarter of an orange, including pulp (but not rind or pips!) into the pan or add the
    orange juice.
  6. Bring to a gentle boil on a moderate heat and reduce heat to simmer once boiling point reached,
    stirring occasionally.
  7. Once it has thickened (to personal taste) almost to the point of being ready to eat (about 2 or 3
    minutes), if using it, add the wheat bran. Please bear in mind the bran will soak up quite a bit of
    water and thicken the mixture. I just added it because I like a chewier texture and the ‘seriously
    good for you, wholesome’ flavour, but absolutely a matter of personal taste!
  8. Whether adding bran or not, when nearly thick enough, add the rhubarb and about 3 teaspoons
    Splenda or sugar. Canned rhubarb is fine – probably better actually. I can buy unsweetened
    canned rhubarb but if using sweetened rhubarb then you’ll probably want to decrease the total
    sugar a bit.
  9. Add the Cream of Tartar and gently stir it in well.
  10. Add the good 1/2 tsp or so of baking soda and immediately stir it in gently but very quickly – it
    rises a lot immediately.
  11. Increase the heat a bit, stirring continuously to mix well. Bring to desired thickness stirring as
    necessary then pour into serving bowl.
  12. Top with the yoghurt. Sprinkle a couple of teaspoons of artificial sweetener / sugar across the top.
    (I expect brown sugar would be especially nice!) I sprinkled a bit more ground ginger across the
    top as well as I really like ginger! Pour the prepared marmalade sauce across the yoghurt.

SERVE AND DEVOUR!

  1. A passing thought about a slight oversight of mine — I weighed the uncooked rhubarb to be 70g
    and forgot to weigh it once cooked and before adding it. The 130g cooked rhubarb is a guess –
    but the volume measure (about 3 tablespoons) was about what the 70g uncooked rhubard
    became after cooking.

VARIATIONS:.

  1. A couple of delicious ideas that I’ve not tried yet but probably will –.
  2. A baked dessert could be made by preparing with either rhubarb, large chunks of drained canned
    peach slices/pineapple, large chunks of peeled apple and/or sultanas into a suitable baking dish
    with perhaps 1/2 cup of flour (wholemeal would probably be really good for this) plus a bit more
    sweetness, baking in a medium oven for 1/2 to 3/4 hour or so.
  3. Also you could change the vanilla for almond essence (but surely not with rhubarb!) Then either eating, topped with toasted oats or chopped nuts and brown sugar (and maybe fine-chopped candied ginger, or maybe a couple of tablespoons orange marmalade / canned peach slices pulped though your fingers, a pineapple ring or whatever depending on what’s in the middle). Served warm with custard and maybe strawberry/apricot jam/preserve, or set firm and cold with ice-cream or sweetened greek-style (nonfat) yoghurt. Or the baked dessert could be left to cool somewhat and then topped with (maybe a layer of strawberry/apricot jam/preserve, then) a nice vanilla egg-custard, left to set, then topped as
    before with toasted oats, candied ginger or whatever.
  4. With acknowledgements to Toni Gifford’s excellent Ginger Peach Oatmeal #112474 which I
    spotted the other day which must have been there at the back of my mind for the idea about
    peaches!
  5. Just ideas running wild through my head!
  6. Do enjoy eating, and maybe playing with this recipe! :).

 

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