Fresh spring rhubarb

The arrival of rhubarb always signals the beginning of Spring to us. Apple and stem ginger elevate a simple rhubarb crumble with the sweetness of the apple to balance out the tart rhubarb and the hint of warmth from the stem ginger.

Crumble is one of those “just because” desserts that can be made for a mid week dinner or it can be dressed up for dinner parties by baking in individual ramekins and serving with cream or vanilla ice cream for a warming end to a meal.

As always do send us pictures of any Mimosa recipes you try to and let us know how you liked them.

Rhubarb, Apple and Ginger Crumble

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  • 10 sticks rhubarb
  • 2 cooking apples
  • 4 tspb water
  • 8 tbsp caster sugar
  • 1 tsp stem ginger
  • 110g softened butter
  • 110g demerara sugar
  • 180g flour


  1. Preheat oven to 180 degrees celcius
  2. Chop the rhubarb and apple into 2cm pieces. Add to a baking tray and cover with water and sugar and roast for 10 minutes.
  3. Add the stem ginger to the mix and then layer in bottom of an oven dish
  4. Using your fingers, crumble the butter into the flour and sugar and place crumble mix on top of the fruit mix and bake for 35-40 minutes