Rhubarb and Ginger Oat Crumble Cups
Four small ramekins turn a few stalks of spring rhubarb into individual crumbles. The topping uses rolled oats and cold butter for coarse clusters, and a little ground ginger goes into the fruit. Choose ovenproof dishes of about 175 to 200 ml so there is room for the filling to bubble.
Divide the shopping list
- Fruit: 350 g trimmed rhubarb stalks, 55 g caster sugar, 2 teaspoons cornflour (cornstarch) and 1/4 teaspoon ground ginger
- Topping: 45 g plain flour, 35 g rolled oats, 35 g light brown sugar, 50 g cold unsalted butter and a pinch of fine salt
Make the crumbs first
Heat the oven to 170 C fan (190 C conventional). Mix the flour, oats, brown sugar and salt in a bowl. Dice the cold butter and rub it into the mixture with your fingertips until no large pieces of butter remain. Squeeze a few small handfuls and break them back into rough clusters. Chill the bowl while you prepare the fruit.
Fill the cups and watch the edges
Use the stalks only; discard any attached leaves. Rinse the stalks and slice them into 2 cm pieces. Toss with the caster sugar, cornflour and ginger until evenly coated, then divide among the ramekins. Spoon any sugar left in the bowl over the fruit. Scatter on the chilled topping without pressing it down. Set the dishes on a rimmed baking tray to catch drips.
Bake for 27 to 35 minutes, until the topping is golden and you can see the juice bubbling around the edges. Let the crumbles stand for at least 10 minutes before serving; the filling will be very hot and thickens a little as it cools.
When the top and fruit cook at different speeds
If the oats brown before the rhubarb bubbles, loosely cover the ramekins with foil and bake a few minutes longer. If the fruit is tender but looks runny straight from the oven, give it the full resting time before deciding it needs more cooking. Serve warm as is or with a spoonful of plain yogurt.
