Tim's recipe for Rhubarb & Ginger Crumble served in the award winning dining room at Renvyle House Hotel & Resort, Conemara, Co. Galway.

Rhubarb and Ginger Crumble

This has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.

Crumble Filling

  • 200g rhubarb
  • 100g granulated sugar
  • 25g butter
  • 3 tablespoons maple syrup

Cut rhubarb into cubes and cook gently in a saucepan with the sugar, butter and maple syrup for 10 minutes.  Divide between 4 ramekin dishes

Crumble Topping

  • 50g plain flour
  • 25g butter
  • 25g brown sugar
  • 25g pistachio nuts, toasted and chopped
  • pinch ground ginger

Pre-heat over to 200C/ 400F/ Gas 6
Mix the flour, butter, sugar and pistachios and ginger in a food processor.  Pour on top of the rhubarb and bake in a hot oven for 20 minutes.
Serve warm with freshly whipped cream or ice cream.