James Martin’s Rhubarb Crumble is a delectable treat with roasted rhubarb, ginger, and a golden crumble. Balancing sweet and tart flavors, this treat is perfected in just 1 hour, served with double cream.
Try More James Martin Recipes:
💗 You’ll Love This Rhubarb Crumble Recipe:
- Ginger Zest: A hint of ginger adds warmth and depth to the delightful crumble.
- Golden Perfection: Enjoy the golden, crisp perfection of the buttery crumble topping.
- Effortless Elegance: A simple yet sophisticated recipe guarantees a delicious treat.
❓ What Is James Martin’s Rhubarb Crumble Recipe?
James Martin’s Rhubarb Crumble is an exquisite sweet dish that features roasted rhubarb, a touch of ginger, and a golden, buttery crumble on top. Flavors of sweet and sour come together tastefully.
📜 James Martin Rhubarb Crumble 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
🥧 How To Make James Martin Rhubarb Crumble
- Turn the oven on high heat (180°C, 160°C fan, gas 4).
- Arrange the rhubarb on an oven pan after cutting it into sticks that are 7½cm/3in long.
- Add the caster sugar and 4 tablespoons of water.
- Roast for 10 minutes. Toss in the ginger and stir thoroughly.
- Layer the rhubarb, about 4cm/1½in deep, in an ovenproof dish.
- Mix the demerara sugar with the flour after rubbing the butter into it to form the crumble topping.
- Bake for 35 to 45 minutes, or until the crumble is golden and crisp and the rhubarb filling is softened and bubbling. After that, sprinkle the rhubarb on top.
- Let it cool a bit before topping it with double cream.
💭 Recipe Tips
- Fresh Rhubarb: Opt for crisp, 7½cm/3in sticks for optimal flavor.
- Ginger Boost: Add ground ginger for a warming twist.
- Perfect Crumble: Rub butter thoroughly into demerara sugar and flour.
- Even Layering: Carefully arrange roasted rhubarb for balanced bites.
🍨 What Goes Well With Rhubarb Crumble?
Combinations of Rhubarb Crumble with vanilla ice cream, custard, whipped cream, a dollop of caramel sauce, almonds, pecans, ginger, orange zest, or sorbet of lemon or orange are delightful.
🎚 How To Store Leftovers Rhubarb Crumble?
- In The Fridge: Refrigerate leftover rhubarb crumble for no more than 3 days if kept in a sealed container.
- In The Freezer: Freeze leftover rhubarb crumble in a freezer-safe container for 3 months. Thaw in the fridge before reheating or enjoy it cold.
🥵 How To Reheat Leftovers Rhubarb Crumble?
- Oven: Set the oven temperature to 350°F then throw rhubarb crumble in a baking dish and heat for 10 to 15 minutes, or until warm.
- Microwave: Transfer rhubarb crumble to a microwave-safe dish and heat for 30 seconds at a time on medium power until warmed.
FAQs
Why is my rhubarb crumble watery?
Your rhubarb crumble may become watery if you skimp on thickener like cornstarch. Ensure sufficient thickening to keep excess juice during baking.
What is the difference between rhubarb crisp and crumble?
Rhubarb crumble excludes oats in the streusel, distinguishing it from crisp, which adds oats for additional texture and flavor in the topping.
Why is my rhubarb crumble not crumbling?
Your rhubarb crumble may lack proper crumbliness if it’s too sweet, tart, or has a high fruit ratio. Avoid a soggy topping for optimal texture.
Why is my rhubarb crumble dry?
Your rhubarb crumble may be dry if there’s not enough butter. Ensure sufficient butter for a moist consistency in the topping.
Try More James Martin Recipes:
James Martin Rhubarb Crumble Nutrition Facts
Amount Per Serving
- Calories 463
- Calories from Fat 188.6
- Total Fat 21g
- Saturated fat 13g
- Trans fat 0.8g
- Cholesterol 53.8mg
- Sodium 4.8mg
- Potassium 169.8mg
- Carbohydrates 69.1g
- Net carbs 66g
- Fiber 3.1g
- Sugar 50.3g
- Protein 3.7g
James Martin Rhubarb Crumble
Description
James Martin’s Rhubarb Crumble is a delectable treat with roasted rhubarb, ginger, and a golden crumble. Balancing sweet and tart flavors, this treat is perfected in just 1 hour, served with double cream.
Ingredients
To serve
Instructions
- Turn the oven on high heat (180°C, 160°C fan, gas 4).
- Arrange the rhubarb on an oven pan after cutting it into sticks that are 7½cm/3in long.
- Add the caster sugar and 4 tablespoons of water.
- Roast for 10 minutes. Toss in the ginger and stir thoroughly.
- Layer the rhubarb, about 4cm/1½in deep, in an ovenproof dish.
- Mix the demerara sugar with the flour after rubbing the butter into it to form the crumble topping.
- Bake for 35 to 45 minutes, or until the crumble is golden and crisp and the rhubarb filling is softened and bubbling. After that, sprinkle the rhubarb on top.
- Let it cool a bit before topping it with double cream.
Notes
- Fresh Rhubarb: Opt for crisp, 7½cm/3in sticks for optimal flavor.
Ginger Boost: Add ground ginger for a warming twist.
Perfect Crumble: Rub butter thoroughly into demerara sugar and flour.