Renvyle House Hotel & Resort's Rhubarb and Ginger Crumble


Prep Time: 


Cook Time: 



  • 4 - 6 People


200g rhubarb

100g granulated sugar

25g butter

3 tablespoons maple syrup 

Crumble Top Ingredients:

50g plain flour

25g butter

25g brown sugar

25g pistachio nuts; toasted and chopped

Pinch ground ginger


Recipe by Tim O'Sullivan Renvyle House Hotel. With Rhubarb in season and grown in Renvyle House's Kitchen Garden, this has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.

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 Method:

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'ed cream or ice cream.


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