Rhubarb Crumble

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This seasonal sensational classic Rhubarb Crumble is such an easy dessert to make from scratch. It’s also juicy, sweet, tart and crunchy - a truly satisfying combination for after dinner!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

600 g Rhubarb Chopped into 5cm pieces
6 tbsp Light brown soft sugar
1 tbsp Plain flour
1 tsp Vanilla extract
1 Orange Juice and zest

For the topping:

80 g Plain flour
80 g Jumbo oats
80 g Ground almonds
60 g Light brown soft sugar
1 tsp Ground ginger
120 g Salted butter Cubed

Metric - Imperial

Instructions

Heat the oven: Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
Mix the filling: Place the rhubarb in an ovenproof dish with the brown sugar, plain flour, vanilla extract and zest and juice of the orange. Mix everything together well.
Rub the topping ingredients: Make the topping by combining all the ingredients together in a bowl and rubbing together with your hands until it is crumbly, with a few bigger clumps.
Combine and bake: Scatter the topping mixture over the rhubarb and bake for 30 minutes until the top is golden and crunchy.

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Notes

Optional honey: The sweetness of fresh rhubarb varies throughout the growing season so you may like to serve your crumble with a little honey too just in case it isn’t as sweet as you’d like it when cooked through.

Getting the topping consistency right: It should be like breadcrumbs, but be careful it’s not too fine too! It needs to clump together a little. If it doesn’t, add a TINY bit of water at a time (half a teaspoon) until it does. Beware not to overdo it or it will become paste-like and not at all crumbly.

Tinned rhubarb quantities: If you can’t get hold of fresh rhubarb you can use tinned. Use 3 x 540g tins of rhubarb in syrup, drain the syrup, then mix with 4 tbsp of brown sugar instead of 6. Mix with the rest of the filling ingredients and follow the recipe as written.

Save the syrup: If you’re using tins of rhubarb, use this in a cocktail or with some sparking water for a fun and delicious drink!

To serve: Goes perfectly with vanilla ice cream, pouring cream (double or single), custard or crème fraîche.

Make ahead of time: You can make this earlier on the same day you’re going to eat it. Either bake it and reheat it later, or assemble it and pop into the fridge until you’re ready to bake it and serve straight out of the oven. Alternatively, make it to the point of assembly and freeze it for another day.

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