Rhubarb Recipe #3 |
Classic Rhubarb Crumble |
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Rhubarb crumble is one of those desserts that lets us know winter is nearly over and spring is on its way.
And it's so easy to make.
Delicious, served with fresh cream or custard.
And the great news is that you can make it from February to May, by using early forced rhubarb then outdoors-grown rhubarb later in the season.
See the variations for ideas on adding orange, ginger or even almonds to the basic recipe!
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Ingredients |
Serves 6
About 1kg rhubarb stalks
75 - 100g sugar (depends on how sour the rhubarb is)
For the crumble:
250g plain flour
175g butter
150g sugar
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Method |
- Pre-heat the oven to 180 C or Gas Mark 5.
- Remove the leaves from the rhubarb and trim the bottom of the stalks. Chop the remaining stalks into about 1 inch (2.5 cm) pieces.
- Grease a shallow oven-proof dish and put the rhubarb in the bottom. Cover with the sugar. Mix a little and arrange in an even layer.
- Roast in the oven for 10 minutes, until the rhubarb is starting to soften and the juices are flowing. Check the fruit is sweet enough and add a little more sugar, if needed.
- Meanwhile, put the butter and flour in a bowl and rub together with your fingertips to make breadcrumbs. (If you have a food processor, put them in the bowl with the chopping blade and blitz for about 30-60 seconds, until breadcrumbs are formed).
- Stir in the sugar and pour the crumble evenly over the fruit layer. Press the crumble down with your fingers, to make it firmer, and make sure it goes to the edges of the dish.
- Bake the crumble for about 40 minutes, until the top is golden.
Delicious with fresh cream or custard.
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Time From Cupboard-To-Table |
About 45 minutes.
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Notes & Variations on Rhubarb Crumble |
Try adding the grated rind of an orange to the rhubarb for a zesty flavour.
If you like ginger, this also works well with rhubarb. Peel and grate 1/2 inch of ginger root and add after the initial 10 minutes' rhubarb roasting.
Add 50g ground almonds instead of 50g of the flour to make the crumble topping nuttier and more nutritious. |
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Ratings & Reviews |
| Rating |
Comments |
| 9/10 |
Scrummy. Even more delicious if you do the variation with the orange juice and zest. |
| 10/10 |
A definite favorite. Can't wait :-) |
| 10/10 |
I tried this recipe,OH MY GOD! It's the best thing I have ever tasted... Try with custard its a winner! |
| 8/10 |
Yummy but I think it needs more suger of corse when I made it it had more suger but very nice! =] |
| 10/10 |
fantastic! |
| 9/10 |
This is a good basic recipe, and gives excellent results. You don't actually need to pre-cook the rhubarb before adding the crumble - there is a risk of the pieces of fruit disintegrating too much. You can also use powdered ginger (about a teaspoon), or even a small amount of stem ginger (yum). You could also add chopped hazelnuts to the crumble mix (probably best to leave out the ground almonds if you do). This dish is best served warm, rather than piping hot. |
| 10/10 |
great with hot custard itz a treat! |
| 10/10 |
pukka.
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| 10/10 |
Really easy, works a treat, reminds me of school! |
| 10/10 |
Great with ice cream |
| 10/10 |
One word: Exquisite |
| 10/10 |
Really delicious! I just love rhubard and the crumble with the almonds give it a great texture. Got more rhubard from my son's girlfriend and so will try it with the orange this time. Thanks! |
| 10/10 |
Yum |
| 10/10 |
Absolutely delicious with the almonds and powdered ginger. Served with fresh cream.... Can't wait to try it again. |
| 10/10 |
Rhubarb crumble is just the best! has to be with custard, (it's a crime not to). |
| 9/10 |
crumble bit stodgy but easily rectified |
| 10/10 |
its gorgous thumbs up for me =D |
| 9/10 |
Mmm... Lovely. I made it with orange and a tiny bit of ginger, the combination worked really well. I used gluten free flour though and wished I hadn't.
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| 10/10 |
Easy to make and the proportions are superb. Now one of my staple dishes. Juice of an orange and its peel make it even better. |
| 10/10 |
just pure yummy and so simple |
| 10/10 |
Very easy to make and very easy to become addicted to - it's absolutely delicious, I love it!! |
| 10/10 |
Brilliant recipe. Most others on the internet sound too complicated! Was 11/10 without the pre-heating the rhubarb. |
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Rate It! |
Have you tried this recipe? Tell us what you think of it.
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Find more recipes |
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Rhubarb Recipes |
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Spiced Rhubarb
Spiced rhubarb makes a great warming dessert.
It's a lovely way of enjoying fresh rhubarb and works well with the delicate, early-season forced rhubarb, as well as the stronger-flavoured later season variety. |
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Rhubarb Fool
This rhubarb fool is really simple to make. Yet it makes an impressive (if somewhat calorie-rich!) dessert. It's a lovely fruity dessert to herald the start of spring. |
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Rhubarb Upside-Down Cake
This is a great way of introducing rhubarb to fussy eaters. By using it to form the topping of an "upside-down" sponge cake, it isn't overpowering and makes an interesting and tasty display! |
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Rhubarb Meringue Pie
A delicious spring-time treat. A spiced rhubarb base with a meringue topping reminds you that summer is on its way! |
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Rhubarb Tart
This sweet flan makes the most of springtime rhubarb. It's a deliciously different way of serving it. |
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Rhubarb And Ginger Ice Cream
Great for a sunny afternoon treat, this recipe works well as an ice cream or a frozen yoghurt. Ginger and rhubarb are a delicious combination and using them in an ice cream is an unusual treat. |
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