What have you been cooking recently? With the changing seasons I'm feeling more inspired to switch up some recipes and have been particularly inspired with a couple of new cookbooks. At the weekend I made this rhubarb & ginger crumble which lots of you requested the recipe for...

Rhubarb season always feels like something to be celebrated, especially when you can get your hands on the pretty pink forced variety {which is sweeter, more tender and brighter in colour}. You can see my previous rhubarb obsessed posts and recipes here, here and here.

Before I'd even decided what to cook at the weekend main wise, I was flicking through this new cookbook that I'm obsessed with {my Mum got it for me for Christmas} and saw a recipe for a rhubarb & ginger crumble which sounded perfect - the best combination! I stupidly then went shopping without making a list for the recipe {I'd bought stem ginger instead of fresh like the recipe suggested} so in the end made up my own recipe after looking at a few others online;

For my rhubarb & ginger crumble {to serve around 8 people};

800g rhubarb {ideally forced but if not just add a little extra sugar}

A jar of stem ginger in syrup {you won't need it all though}

140g Demarara sugar

100g plain flour

100g unsalted butter

75g oats {or more if you prefer more oaty like we do}

Custard to serve & ice cream too if you fancy. 

Preheat the oven to 180c {fan} and find a suitable oven safe crumble dish

Start by preparing your rhubarb by cutting it into 2cm pieces and adding to the tin. Finely chop 2 balls of stem ginger into slices and add these to the rhubarb with 3 tablespoons of the syrup. Sprinkle over 40g of sugar. Cover with tin foil tightly and roast in the oven for about 25 minutes until it looks like the above.

Meanwhile, make your crumble topping by blitzing the butter & flour in a food processor until like fine sand {or rub in using your fingertips}. Then stir in the sugar and oats. 

Top your stewed rhubarb with the crumble topping and bake in the oven for around 25 minutes until the top is just baked and the rhubarb bubbles up below. I normally pre-cook mine like this then just warm it up in the oven for 15 or so minutes before serving. It stops it from going too soggy and creates a really good top {almost flapjack like, my Grandma taught me this}.

Then serve with custard {ideally vanilla} and ice cream. And hope you have some over for breakfast the next morning...,

P.S. I've also just bought this cookbook and have earmarked about 20 recipes already. So many healthy yet quick & easy breakfast/dinner/snack ideas. Completely nutritious and family friendly, yet not too Deliciously Ella esque, just good honest food! I'll report back but so far have made the frittata for lunch last night which was really good & will last us a couple of days.

Where are you getting your cooking inspiration from these days?

R <3 xx