Mary Berry Rhubarb And Ginger Crumble

The first time I made this crumble, I completely forgot to add the sugar to the rhubarb. I’d like to say it was a minimalist decision… but no, it was just me, distracted, probably halfway through a cuppa. It came out mouth-puckeringly tart, and my partner still reminds me of it every time I make this dish.

But when you get it right — oh, it’s a dream. The kind of dessert that feels like woolly socks and soft lighting. Rhubarb’s got that sharpness that hits your cheeks, and ginger brings the heat — not spicy-hot, just cozy-hot. Like how your kitchen smells when you’re making something you know is going to be good. Mary Berry nailed it with this one (obviously), but I like to tweak her version with a nubbly, wholemeal crumble and slightly less sugar — lets the fruit shout a bit louder.

If you’ve got a bit of cream or custard knocking about, even better. But honestly, I’ve eaten this cold from the fridge with a spoon and no regrets.

Why You’ll Love It

• Sweet and tangy, with a gingery kick — no bland bites here.
• Wholemeal flour = rustic topping with lovely crunch.
• Easy enough for a Wednesday night, fancy enough for guests.
• No fancy kit required — just hands and a dish.
• Smells like a hug while it’s baking (seriously).
• Leftovers reheat like a dream, or just eat ‘em cold.

Ingredients

For the rhubarb base:

• 10 sticks of rhubarb (roughly chopped into 3-inch bits)
• 4 tbsp water
• 8 tbsp caster sugar
• 1 tsp ground ginger

For the crumble topping:

• ¾ cup wholemeal flour
• 7 tbsp unsalted butter (softened, not melted)
• ½ cup light muscovado sugar

To serve:

• Double cream, custard, or a big scoop of vanilla ice cream

How to Make It

First things first — oven on and rhubarb prepped:

Preheat to 180°C (160°C fan). Toss the chopped rhubarb in a dish with the sugar and water. Let it sit for 10 minutes — the sugar starts drawing out those pink juices. Then stir in the ground ginger.

Crumble time — get your hands messy:

Chuck the flour in a mixing bowl. Add the softened butter and use your fingertips to rub it in — light touch, like you’re making sandcastles. You’ll get a mix that looks crumbly but a bit clumpy (that’s good). Stir in the sugar last.

Build it like you mean it:

Spoon the rhubarb into a baking dish — I use one of those enamel pie tins, but anything oven-safe and not too shallow will do. Sprinkle the crumble topping right over the fruit. Don’t press it down! You want those lumpy, crumbly peaks.

Bake until it smells like joy:

Pop it in the oven for 30–35 minutes. You’re looking for golden brown topping and bubbling fruit at the edges. If it starts to brown too quick, loosely cover with foil for the last 10 minutes.

Take a beat:

Let it sit for 10–15 mins before serving. Trust me — too hot and you’ll burn your tongue and miss the flavours. Plus, it thickens slightly as it rests.

Add your creamy sidekick:

Serve with cold double cream, warm custard, or whatever makes you feel like you’ve earned it. I’ve even had it with Greek yoghurt when I’m pretending to be healthy.

Common Mistakes and How to Dodge Them

It’s too watery!
Frozen rhubarb tends to leak more — fresh is best. Or toss in a spoon of cornstarch to thicken.

Why is my crumble soggy on top?
Probably didn’t bake long enough, or your fruit was too wet. Bake until you see bubbles at the edges.

Can I use white sugar?
Sure — it’ll be sweeter and cleaner tasting. Muscovado just gives it that warm, treacly depth.

The ginger overpowered everything!
Start small — you can always add more next time. I sometimes use just half a teaspoon if my rhubarb’s on the delicate side.

Topping too dry or too clumpy?
Butter too cold or too warm. You want it just soft enough to blend, but not melty. Room temp is your friend.

Storage and Reheating

Fridge:
Covered crumble keeps in the fridge for 3 days. I love it cold, but warm’s always better.

Freezer:
Cool it completely, then freeze in a sealed tub. Lasts 2–3 months. Defrost overnight in the fridge.

Reheat Options:

• Oven: 160°C for 15–20 mins, cover with foil if needed.
• Microwave: 1–2 mins per portion — works, but softens the topping.
• Air fryer or toaster oven: Actually brilliant — 5–8 mins brings the crunch back.

Frequently Asked Questions

Can I make it gluten-free?
Absolutely — just use a GF flour blend, or try ground almonds and oats for a nutty twist.

Do I need to peel rhubarb?
Not unless it’s tough or stringy. Most supermarket rhubarb is tender as-is.

Can I prep it the night before?
Yep — assemble it, cover, and refrigerate. Bake fresh the next day (maybe add 5 mins to the time).

Can I swap the ginger for something else?
Orange zest works a treat. Or cardamom if you’re feeling fancy.

Nutrition Facts (Per Serving):

Calories: ~400
Fat: 20g
Carbs: 60g
Protein: 5g
Sugar: 35g
Sodium: 150mg

Try More Mary Berry Recipes:

• Mary Berry Golden Syrup Cake
• Mary Berry Gluten Free Fruit Scones
• Mary Berry Congress Tarts