This easy and delicious James Martin rhubarb crumble is a comforting, warm dessert with a crisp, buttery topping. The tangy rhubarb perfectly balances the sweet crumble, making it a simple yet irresistible treat. Serve with creamy double cream for the perfect finishing touch. A delightful way to enjoy seasonal rhubarb!
Ingredients Needed
- 10 sticks of rhubarb
- 8 tbsp caster sugar (superfine sugar)
- 1 tsp ground ginger
- 110g/4 oz butter, softened
- 110g/4 oz (1/2 cup) demerara sugar
- 200g/7 oz (1 2/3 cups) plain flour (all-purpose flour)
- To serve: double cream (heavy cream)
How To Make Rhubarb Crumble
- Preheat the oven: Preheat the oven to 180°C (160°C fan)/Gas 4 (350°F).
- Roast the rhubarb: Cut the rhubarb into 7½cm (3-inch) long sticks and place them on an oven tray. Sprinkle with 4 tbsp water and the caster sugar (superfine sugar). Roast for 10 minutes.
- Add the ginger: Sprinkle the ground ginger over the rhubarb and mix well.
- Prepare the crumble: Transfer the rhubarb into an ovenproof dish about 4cm (1½-inch) deep. Rub the butter into the plain flour to create breadcrumbs, then stir in the demerara sugar (half a cup) to form the crumble topping.
- Assemble and bake: Sprinkle the crumble topping evenly over the rhubarb and bake for 35–45 minutes, or until the topping is golden-brown and crisp, and the rhubarb is bubbling and softened.
- Serve: Allow to cool slightly before serving with double cream (heavy cream).
Recipe Tips
- Choose firm rhubarb: Use fresh, firm rhubarb for the best texture. Overripe rhubarb can become mushy during cooking.
- Don’t over-roast the rhubarb: Roast the rhubarb for only 10 minutes to soften it slightly. Over-roasting can cause it to lose its shape.
- Use cold butter for the crumble: Make sure the butter is cold when rubbing it into the flour for the crumble topping. This helps create a flakier texture.
- Even crumble topping: For a crunchy, golden topping, spread the crumble mixture evenly over the rhubarb without pressing it down too much.
- Let it cool slightly: Allow the crumble to cool for a few minutes before serving. This helps the filling to set slightly, making it easier to serve.
How To Store Leftovers?
- Refrigerate: Let the leftover rhubarb crumble and cool to room temperature. Once cooled, cover it with plastic wrap or store it in an airtight container. It will last in the fridge for up to 3 days.
- Freeze: If you want to freeze it, allow the crumble to cool fully, then cover tightly with foil or plastic wrap and freeze for up to 2 months. To serve, thaw it in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 463
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 53.8mg
- Sodium: 4.8mg
- Potassium: 169.8mg
- Total Carbohydrate: 69.1g
- Dietary Fiber: 3.1g
- Sugars: 50.3g
- Protein: 3.7g
Try More James Martin Recipes:
- James Martin Chicken Soup
- James Martin French Onion Soup
- James Martin Victoria Sponge
- Jame Martin Crab Gratin
James Martin Rhubarb Crumble
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (160°C fan)/Gas 4 (350°F).
- Roast the rhubarb: Cut the rhubarb into 7½cm (3-inch) long sticks and place them on an oven tray. Sprinkle with 4 tbsp water and the caster sugar (superfine sugar). Roast for 10 minutes.
- Add the ginger: Sprinkle the ground ginger over the rhubarb and mix well.
- Prepare the crumble: Transfer the rhubarb into an ovenproof dish about 4cm (1½-inch) deep. Rub the butter into the plain flour to create breadcrumbs, then stir in the demerara sugar (half a cup) to form the crumble topping.
- Assemble and bake: Sprinkle the crumble topping evenly over the rhubarb and bake for 35–45 minutes, or until the topping is golden-brown and crisp, and the rhubarb is bubbling and softened.
- Serve: Allow to cool slightly before serving with double cream (heavy cream).
Notes
- Choose firm rhubarb: Use fresh, firm rhubarb for the best texture. Overripe rhubarb can become mushy during cooking.
- Don’t over-roast the rhubarb: Roast the rhubarb for only 10 minutes to soften it slightly. Over-roasting can cause it to lose its shape.
- Use cold butter for the crumble: Make sure the butter is cold when rubbing it into the flour for the crumble topping. This helps create a flakier texture.
- Even crumble topping: For a crunchy, golden topping, spread the crumble mixture evenly over the rhubarb without pressing it down too much.
- Let it cool slightly: Allow the crumble to cool for a few minutes before serving. This helps the filling to set slightly, making it easier to serve.
James Martin Rhubarb Crumble