March Recipe of the Month

Recipe of the Month
March’s Recipe of the Month comes from the Lodore Falls Hotel popular dish ‘Rhubarb & Ginger Granola Crumble’.

Field grown from April to September, rhubarb comes into season once again in December to March when it is force grown, normally in the ‘Rhubarb Triangle’ in West Yorkshire. Cultivated in sheds, forced rhubarb is normally much more tender than the kind grown outdoors in the summer months.


Rhubarb & Ginger Granola Crumble

Preparation time – 20 mins

Cooking time – 30-40 mins

Serves 4-6




  • 8-10 stalks of Rhubarb
  • 8 tablespoons light Brown Sugar
  • 25g (or two balls) Stem Ginger, cut into fine strips
  • 1 knob of butter plus extra for greasing
  • 2 tablespoons water



  • 100gms butter
  • 100gms Demerara Sugar
  • 200gms Plain Flour
  • 50gms Granola (good quality shop bought)


To Serve

  • Good quality Vanilla Custard


Professional tip – when buying rhubarb look for stalks which are heavy and crisp with taught, shiny skin. Avoid rubbery, fibrous, dry stalks. Don’t be tempted to peel the fibrous skin when you chop the rhubarb as this holds most of the colour and flavour – very important for a tasty crumble!



  1. Preheat the oven to 180°C/Gas 4
  2. Cut rhubarb into 3cm pieces
  3. Place knob of butter in pan whit rhubarb, sugar, ginger and water
  4. Cook on low heat until slightly soft (not mushy)
  5. Place in buttered oven proof dish
  6. Make topping by rubbing together butter, sugar and flour until it resembles bread crumbs
  7. Then add granola to the mixture and sprinkle over rhubarb
  8. Bake for 30-40 minutes until golden brown
  9. Remove and cool slightly – serve with vanilla custard, double cream or ice cream