Rhubarb and Ginger Crumble Bars

by intolerantgourmand Email Print

It’s rhubarb season, and if you’re anything like me, you’ll love the sharp flavour that comes with it. I absolutely love roasting rhubarb with a little golden sugar. And the children’s favourite by far is rhubarb crumble made with a little ginger to give it extra warmth and that cosy feel, with lashings of custard. I can’t blame them, it’s the ultimate in comfort food!

Opies recently got in touch to see if I could come up with a recipe using their ginger, either stem ginger in syrup or their crystallised ginger.

Now, I’m sure many of us are the same. We buy ginger in a jar for Christmas recipes and then forget about it for the rest of the year, but actually, we should really be using it all the time. It’s a totally underrated and versatile ingredient that deserves to be shouted about!

The stem ginger is a firm favourite of mine. I use it savoury and sweet dishes, from stir fries, thai curries, to crumbles, cakes and flapjacks. And the crystallised ginger is equally as versatile. Crush it up into smoothie bowls, use in biscuit and cakes, or sprinkle over ham before roasting.

There’s also the health benefits that come with ginger. It’s known for helping sickness, particularly morning sickness, and can help digestive issues too!

So, we’ve come up with ‘Rhubarb & Ginger Crumble Bars’ that uses both versions of ginger.

It’s perfect for puddings, picnics, packed lunches or a simple treat and it’s really easy to make too!

If you want to try Opies ginger for yourself, it can be found in Tesco stores now! 

(NB: This is a collaborative post with Opies and Foodies100 but all views are my own)