Delia Smith’s Rhubarb Crumble is made with rhubarb, golden caster sugar, fresh root ginger, whole almonds, butter, self-raising flour, ground cinnamon, ground ginger, and demerara sugar. This delicious rhubarb crumble recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 6 people.
Delia Smith Rhubarb Crumble Ingredients
Rhubarb:
- 2 lb (900 g) rhubarb
- 4 oz (110 g) golden caster sugar
- 1 rounded teaspoon grated fresh root ginger
Crumble:
- 4 oz (110 g) whole almonds, skin on
- 3 oz (75 g) chilled butter, cut into small dice
- 6 oz (175 g) self-raising flour, sifted
- 2 level teaspoons ground cinnamon
- 1 level teaspoon ground ginger
- 4 oz (110 g) demerara sugar
To serve:
- Custard or pouring cream
How To Make Delia Smith Rhubarb Crumble
- Preheat the oven: Preheat to gas mark 6, 400°F (200°C).
- Prepare the rhubarb: Wash the rhubarb and cut it into 1-inch (2.5 cm) pieces. Mix it with sugar and grated ginger, then put it in a baking dish.
- Make the crumble: In a food processor, mix butter, sifted flour, cinnamon, ground ginger, and sugar until it looks like crumbs. Add almonds and chop them until they are small but still have some chunks. Alternatively, rub butter into the flour by hand, then mix in the chopped almonds, cinnamon, ginger, and sugar.
- Assemble the crumble: Press the rhubarb into the baking dish. Sprinkle the crumble mixture on top, spreading it evenly. Press down firmly, then lightly run a fork over the top.
- Bake: Put the dish in the oven and bake for 35-40 minutes until the rhubarb is soft and the topping is golden and crisp. Let it rest for 10-15 minutes.
- Serve: Serve warm with custard, pouring cream, or ice cream.
Recipe Tips
- Cut rhubarb evenly: Cut the rhubarb into 1-inch (2.5 cm) pieces to ensure even cooking. This helps the rhubarb become tender at the same time.
- Press the crumble firmly: When spreading the crumble topping, press it down firmly with your hands. This makes the topping crispier after baking.
- Chill the butter: Use chilled butter for the crumble. Cold butter helps create a crumbly texture, which is key to a good crumble.
- Don’t skip the ginger: The fresh ginger adds a subtle warmth and enhances the rhubarb’s flavor. It’s an important ingredient for a balanced taste.
- Rest before serving: Let the crumble rest for 10-15 minutes after baking. This allows the juices to settle, making it easier to serve without it falling apart.
What To Serve With Rhubarb Crumble?
This crispy rhubarb crumble pairs well with custard, pouring cream, vanilla ice cream, or whipped cream. It can also be served alongside fresh berries, a drizzle of honey, or a sprinkle of cinnamon for a delicious dessert.
How To Store Leftovers Rhubarb Crumble?
- Refrigerate: Let the leftover rhubarb crumble and cool to room temperature. Then, cover it tightly or transfer it to an airtight container. Store it in the fridge for up to 3 days.
- Freeze: Let the rhubarb crumble cool completely, then wrap it tightly with plastic wrap or transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight, then enjoy it chilled or at room temperature.
Delia Smith Rhubarb Crumble Nutrition Facts
Serving Size: 1 serving (125g)
- Calories: 463
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 54mg
- Sodium: 5mg
- Potassium: 170mg
- Total Carbohydrate: 69g
- Dietary Fiber: 3g
- Sugars: 50g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Slow Cooker Brisket
- Delia Smith Quince Jelly Recipe
- Delia Smith Hungarian Goulash
- Delia Smith Carrot And Coriander Soup
Delia Smith Rhubarb Crumble
Description
Delia Smith’s Rhubarb Crumble is made with rhubarb, golden caster sugar, fresh root ginger, whole almonds, butter, self-raising flour, ground cinnamon, ground ginger, and demerara sugar. This delicious rhubarb crumble recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 6 people.
Ingredients
Rhubarb:
Crumble:
To serve:
Instructions
- Preheat the oven: Preheat to gas mark 6, 400°F (200°C).
- Prepare the rhubarb: Wash the rhubarb and cut it into 1-inch (2.5 cm) pieces. Mix it with sugar and grated ginger, then put it in a baking dish.
- Make the crumble: In a food processor, mix butter, sifted flour, cinnamon, ground ginger, and sugar until it looks like crumbs. Add almonds and chop them until they are small but still have some chunks. Alternatively, rub butter into the flour by hand, then mix in the chopped almonds, cinnamon, ginger, and sugar.
- Assemble the crumble: Press the rhubarb into the baking dish. Sprinkle the crumble mixture on top, spreading it evenly. Press down firmly, then lightly run a fork over the top.
- Bake: Put the dish in the oven and bake for 35-40 minutes until the rhubarb is soft and the topping is golden and crisp. Let it rest for 10-15 minutes.
- Serve: Serve warm with custard, pouring cream, or ice cream.
Notes
- Cut rhubarb evenly: Cut the rhubarb into 1-inch (2.5 cm) pieces to ensure even cooking. This helps the rhubarb become tender at the same time.
- Press the crumble firmly: When spreading the crumble topping, press it down firmly with your hands. This makes the topping crispier after baking.
- Chill the butter: Use chilled butter for the crumble. Cold butter helps create a crumbly texture, which is key to a good crumble.
- Don’t skip the ginger: The fresh ginger adds a subtle warmth and enhances the rhubarb’s flavor. It’s an important ingredient for a balanced taste.
- Rest before serving: Let the crumble rest for 10-15 minutes after baking. This allows the juices to settle, making it easier to serve without it falling apart.
Delia Smith Rhubarb Crumble