Delia Smith Rhubarb Crumble

Rhubarb crumble always reminds me of my nan’s kitchen — warm, a bit steamy, and always smelling of sugar and something baking. She kept chopped rhubarb in an old Tupperware tub in the freezer, and every so often she’d pull it out like treasure and make this rough-and-ready crumble with the kind of confidence that only comes with decades of not giving a toss about exact measurements.

This version, inspired by Delia Smith’s classic recipe, is a little more polished but still wonderfully simple. It’s got just the right amount of ginger to make the rhubarb sing without turning it into a spice show. The topping is chunky, rustic, and golden — not sandy or fussy. You’re not aiming for perfection here. You’re aiming for warmth in a bowl.

There’s something weirdly comforting about watching fruit bubble up at the edges of a hot crumble dish. You just know it’s going to be good.

Why You’ll Love It

• Just the right balance of sweet and tart — especially if you like your desserts not too cloying.
• That crunchy topping with chewy edges? Unreal.
• Easiest dessert to throw together when guests “pop by” and you need to fake being organised.
• Takes well to swaps — apples, berries, whatever fruit’s on the turn.
• Nostalgic as anything — like Sunday tea at someone who still says “pudding” instead of dessert.
• Leftovers for breakfast (no regrets).

Ingredients

• 10 sticks of rhubarb
• 8 tbsp caster sugar
• 1 tsp ground ginger
• 110g (4 oz) butter, softened
• 110g (4 oz) demerara sugar
• 200g (7 oz) plain flour

How to Make It

Chop, roast, and start the party:

Preheat your oven to 180°C (160°C fan). Cut the rhubarb into pieces about 3 inches long — or shorter if that’s what fits in your dish. Toss it in a roasting tin with the caster sugar and 4 tablespoons of water. Roast for 10 minutes, then stir in the ginger.

Layer it up:

Transfer the roasted rhubarb into an ovenproof dish. You want it to sit about 1½ inches deep — deep enough for a good layer of crumble but not swimming in juice.

Get your crumble hands messy:

In a bowl, rub the butter into the flour until it looks like chunky breadcrumbs. Don’t overdo it — a few bigger clumps are great for texture. Stir in the demerara sugar. That’s your golden crumble topping.

Blanket the fruit:

Spoon the crumble mix over the rhubarb. Don’t press it down — let it fall in natural, messy clumps. That way, it bakes up craggy and crisp.

Bake ‘til golden and bubbling:

Pop the dish in the oven for 35–45 minutes. You’re looking for a deep golden top and bubbling edges where the fruit’s trying to escape. That’s when you know it’s ready.

Let it rest (if you can):

Give it 5–10 minutes out of the oven so you don’t burn your tongue on molten rhubarb. Then spoon it into bowls with double cream, custard, or — if you’re like me — cold vanilla ice cream.

Common Mistakes and How to Dodge Them

My crumble topping went soggy!
That usually happens if your rhubarb was too watery. Roast it well beforehand and don’t skip the draining if it’s super juicy.

Why’s the fruit so sharp?
Rhubarb varies. If yours is extra tart, just up the sugar a touch next time. Or balance it with a sweeter topping (like adding oats or a bit of honey).

Crumble too dry and dusty?
You probably over-rubbed the topping. Next time, stop when it’s still a bit lumpy — it’ll bake into beautiful crunchy chunks.

Too sweet overall?
Cut the sugar in the fruit mixture a little. The topping’s sweet enough to carry the dish without overdoing it.

Storage and Reheating

Fridge:
Store leftovers in a sealed container for up to 2 days. The topping will soften a bit, but it’s still lovely.

Freezer:
Freeze in portions — clingfilm over the top helps prevent freezer burn. Keeps up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Options:

• Oven: 180°C for about 15 minutes. Keeps the topping crispy.
• Microwave: Works too — just expect a softer topping.
• Air fryer: Surprisingly good for crisping leftovers. Try 160°C for 5 minutes.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes — just thaw and drain it first. It holds more water, so roast a little longer to drive off the excess.

Do I have to use demerara sugar?
Nope! Brown sugar works too — you just won’t get quite the same caramel crunch.

Can I prep this in advance?
Absolutely. Assemble it, cover, and keep in the fridge for a few hours. Bake just before serving.

Is ginger essential?
Nope, but it gives a gentle warmth that plays beautifully with the rhubarb’s sharpness. Skip it if you’re not a fan.

Nutrition Facts (Per Serving):

Calories: 499
Fat: 24g
Carbs: 71g
Protein: 5.1g
Sugar: 54g
Sodium: 399mg

More Delia Smith Recipe:

• Delia Smith Meringue
• Delia Smith Parkin Recipe
• Delia Smith Dundee Cake