Ginger and Rhubarb Crumble

Post date: 
Friday, 13 May 2016

If you’re looking for a delicious dessert that’s easy to rustle up, you’ll love this ginger and rhubarb crumble   

A warming and fruity dessert, this crumble is packed with delicious spices and makes a perfect alternative to rich puddings. This recipe comes from Diabetes UK where you can find lots more diabetic-friendly culinary inspiration. 


Ingredients for 3 servings

  • 450g (1Ib) rhubarb, chopped 
  • 1 piece preserved ginger, finely chopped
  • ¼ teaspoon ground cinnamon 
  • 2 tablespoons golden granulated sugar
  • 50g (13¾ oz) plain flour 
  • 25g (1oz) butter or polyunsaturated margarine
  • 2 tablespoons desiccated coconut 
  • 2 tablespoons rolled oats


  1. Preheat the oven to 180°C/350°F gas mark 4. 
  2. Place the rhubarb, ginger, cinnamon and half the sugar in a pan with 2 tablespoons of water and cover and simmer for 10 minutes until the rhubarb is tender. 
  3. Transfer to an ovenproof dish. Meanwhile, with your fingertips, rub together the flour, butter (or margarine) and remaining sugar, stir through the coconut and oats, then sprinkle over the rhubarb and press down lightly. 
  4. Bake for 25–30 minutes until golden and bubbling.
  5. Serve with custard or cream.