I’ve always had a soft spot for rhubarb crumble. Not the polite, modern kind served in espresso cups with micro herbs on top — I mean the old-school, slightly rustic version that steams when you spoon into it. The kind that bubbles up around the edges and burns your tongue because you couldn’t wait for it to cool. Yep, that’s the one.
This James Martin version doesn’t muck about — it’s tart, sweet, and buttery in all the right places. A proper crumble, the way your nan probably made it. The ginger is a bit of a twist, but honestly? It works. It’s the sort of pudding that feels right with your elbows on the table and double cream poured like you’re not counting.
Why You’ll Love It
- No weird ingredients — you’ve likely got most of it in your cupboard already
- The crumble topping is buttery heaven — crispy, golden, just the right amount of crunch
- The rhubarb has bite — not mushy, not too sweet, just perfectly tart
- You can throw it together in under an hour — minimal fuss, maximum comfort
- Great for making ahead — reheat it and it still tastes fab
- That warm ginger note gives it a cozy kick
Ingredients
- 10 sticks of rhubarb
- 8 tbsp caster sugar
- 1 tsp ground ginger
- 110g (4oz) butter, softened
- 110g (4oz) demerara sugar
- 200g (7oz) plain flour
- To serve: double cream (or custard if you’re that way inclined)
How to Make It
Roast the rhubarb first:
Preheat your oven to 180°C (160°C fan). Cut your rhubarb into 3-inch sticks — or roughly the length of your middle finger. Toss them onto a roasting tray with the caster sugar and about 4 tablespoons of water. Roast for 10 minutes until they’ve just started to soften.
Add the ginger zing:
Once the rhubarb is out of the oven, give it a gentle stir and mix in the ground ginger. You’ll smell it immediately — warming and sharp, just enough to wake things up.
Build your crumble topping:
In a mixing bowl, rub the softened butter into the flour with your fingertips. You’re going for a texture like rough breadcrumbs — nothing too uniform. Stir in the demerara sugar and try not to eat it by the handful.
Layer it up:
Spoon the roasted rhubarb into an ovenproof dish. You want a good 1½ inch deep layer. Then scatter the crumble mixture generously over the top. No need to press it down — the looser it is, the better it crisps.
Bake to bubbling perfection:
Pop it in the oven for 35 to 45 minutes. You’ll know it’s done when the top’s golden brown and the filling’s bubbling up at the corners. Let it sit for a bit before serving unless you fancy burning your mouth (I always do).
Common Mistakes and How to Dodge Them
Why is my crumble soggy?
Probably too much water or underripe rhubarb. Don’t skip the roasting step — it helps reduce moisture and intensifies the flavour.
My topping’s dry and floury — help!
Not enough butter. Next time, use your hands to really work the butter in until it clumps slightly.
The rhubarb’s stringy or chewy.
It might be too old. Try to use fresh, firm stalks — not the limp ones from the back of the fridge.
Crumble didn’t “crumble”?
Could be overmixed or packed too tightly on top. Keep the topping loose and shaggy — that’s what makes it so good.
Storage and Reheating
Fridge: Cover and chill any leftovers — they’ll keep for 2–3 days.
Freezer: Let it cool completely, then wrap tightly. Keeps for up to 3 months. Defrost in the fridge before reheating.
Reheating:
- Oven: 180°C for 15 mins — cover with foil if the top’s getting too dark
- Microwave: 30-second bursts until warm, but expect a softer topping
Frequently Asked Questions
Can I use frozen rhubarb?
Yep, but let it thaw and drain it first or you’ll end up with soup.
Is ginger necessary?
Not at all — leave it out or swap it for orange zest if you like something brighter.
Can I add oats to the topping?
You’re edging into crisp territory, but yes! Add 50g of oats and reduce the flour a bit.
What’s the best cream for serving?
Double cream if you’re going full indulgence. Or warm custard if you’re a traditionalist.
Nutrition Facts (Per Serving)
- Calories: 463
- Fat: 21 g
- Saturated Fat: 13 g
- Carbohydrates: 69.1 g
- Protein: 3.7 g
- Sugar: 50.3 g
- Sodium: 4.8 mg
Try More James Martin Recipes:
James Martin Rhubarb Crumble
Description
A golden, gingery rhubarb crumble that bubbles at the edges and melts into cream — tart, sweet, and impossibly comforting.
Ingredients
Instructions
- Preheat oven to 180°C. Cut rhubarb into 3-inch sticks and roast with sugar and water for 10 mins.
- Stir in ginger and layer rhubarb in a baking dish.
- Rub butter into flour, mix in sugar to make crumble topping.
- Scatter topping over fruit and bake for 35–45 mins.
- Let cool slightly, then serve with lashings of cream.
Notes
- Roast the rhubarb first to prevent sogginess.
- Use cold butter and fingertips for the best crumble texture.
- Don’t pack the topping — leave it loose and rustic.
- Great with custard, ice cream, or nothing at all.