Serves 6 to 8

  • 1 3/4 pounds rhubarb, roughly chopped
  • 2 inches ginger, grated
  • Zest and juice of 1 orange
  • 3/4 cup granulated sugar
  • 1/2 cup rolled oats
  • 4 Tbsp. butter
  • 1/4 cup plus 2 Tbsp. all-purpose flour
  • 1/4 cup dark brown sugar
  • 1 tsp. ground ginger
  • Ice cream, to serve


    Preheat the oven to 400°. Mix the rhubarb, grated ginger, orange zest and juice, and granulated sugar in a baking dish, cover with foil, then transfer to the oven and bake for 15 minutes.

    Meanwhile, work the oats, butter, flour, brown sugar and ground ginger together until roughly combined.

    Remove the foil from the baking dish and give the rhubarb a good stir, then scatter over the crumble topping. Return to the oven and bake for a further 30 minutes, until golden brown and crisp on top.

    Serve hot, with ice cream. It's also lovely, like Bridget Jones, just the way it is.

    Reprinted from Dinner's in the Oven by Rukmini Iyer with permission by Chronicle Books, 2018

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