📝 About This Recipe
A quintessential British classic, this rhubarb crumble strikes the perfect balance between the sharp, mouth-puckering tang of spring stalks and a buttery, golden-brown biscuit topping. This version elevates the traditional pudding with a hint of warm ginger and orange zest to complement the fruit's acidity. It is the ultimate comfort food, celebrated for its contrasting textures of soft, syrupy fruit and a satisfyingly crunchy, rubble-like crust.
🥗 Ingredients
The Fruit Filling
- 800 grams Fresh Rhubarb (trimmed and cut into 3cm chunks)
- 100 grams Caster Sugar (adjust slightly if rhubarb is very young and sweet)
- 1 Orange (zested and juiced)
- 1/2 teaspoon Ground Ginger (adds a subtle warmth)
- 1 tablespoon Cornflour (to thicken the juices)
The Crumble Topping
- 200 grams All-Purpose Flour (plain flour)
- 125 grams Unsalted Butter (cold and cubed)
- 100 grams Demerara Sugar (for a superior crunch)
- 50 grams Rolled Oats (jumbo oats work best for texture)
- 30 grams Flaked Almonds (optional, for extra toasted flavor)
- 1 pinch Sea Salt (to balance the sweetness)
👨🍳 Instructions
-
1
Preheat your oven to 190°C (375°F/Gas Mark 5) and find a medium-sized ovenproof baking dish (approx. 20-24cm).
-
2
Prepare the rhubarb by washing the stalks thoroughly and cutting them into uniform 3cm pieces. Place them directly into your baking dish.
-
3
Sprinkle the caster sugar, ground ginger, and orange zest over the rhubarb. Pour over the orange juice and toss everything together until the fruit is well coated.
-
4
Dust the cornflour over the fruit mixture and give it one final toss; this ensures the rhubarb juices turn into a glossy syrup rather than staying watery.
-
5
In a large mixing bowl, combine the plain flour and the pinch of sea salt.
-
6
Add the cold, cubed butter to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized lumps remaining.
-
7
Stir in the demerara sugar and the rolled oats. If using flaked almonds, add them now. Mix gently with a fork to maintain a light, aerated texture.
-
8
Pour the crumble mixture over the rhubarb in the dish. Do not press it down; you want it to stay loose so the heat can circulate, creating a light and crunchy topping.
-
9
Place the dish on a baking tray (to catch any bubbling juices) and bake in the center of the oven for 35-40 minutes.
-
10
The crumble is ready when the topping is a deep golden brown and the rhubarb juices are bubbling up pink and thick around the edges.
-
11
Remove from the oven and allow it to sit for at least 5-10 minutes before serving. This allows the fruit filling to set slightly.
💡 Chef's Tips
Always use cold butter for the topping; if the butter is too soft, the crumble will turn into a greasy paste rather than distinct crumbs. For extra crunch, sprinkle a tablespoon of extra demerara sugar over the top 10 minutes before the end of baking. If your rhubarb is particularly tart (early season 'forced' rhubarb), you may want to increase the caster sugar by 20 grams. Avoid over-mixing the topping; the charm of a British crumble lies in the variation of small and large crunchy nuggets. You can substitute half the rhubarb with peeled, chopped Bramley apples for a classic 'Rhubarb and Apple' variation.
🍽️ Serving Suggestions
Serve warm with a generous pour of homemade vanilla custard (crème anglaise). A large scoop of high-quality Cornish clotted cream provides a luxurious, cooling contrast. For a lighter option, try a dollop of thick Greek yogurt or crème fraîche. Pair with a glass of dessert wine, such as a late-harvest Riesling, to complement the acidity of the fruit. Leftovers make a fantastic breakfast the next day when served cold with plain yogurt.