Mary Berry Rhubarb And Ginger Crumble

This delicious Mary Berry Apple and Rhubarb Crumble is a quick and easy dessert that combines sweet apples with tangy rhubarb, all topped with a buttery, crispy crumble. Use common ingredients you have on hand, and enjoy this warm treat with ice cream or custard for a comforting finish to any meal.

Ingredients Needed

Filling:

• 600g/1lb 5oz eating or cooking apples, peeled, cored, and chopped into 2–3cm/¾–1¼in chunks
• 1 tbsp lemon juice
• 75–95g/2¾–3¼oz caster sugar (use 75g for eating apples or 95g for cooking apples)
• 400g/14oz rhubarb, trimmed and chopped into 3cm/1¼in chunks

Topping:

• 175g/6oz plain flour (or 125g/4½oz plain flour plus 50g/1¾oz rolled porridge oats)
• ½ tsp ground cinnamon
• 100g/3½oz butter, at room temperature and cut into small pieces
• 125g/4½oz caster or light soft brown sugar, plus 1 tbsp for sprinkling

How To Make Rhubarb And Ginger Crumble

1. Prepare the Filling: In a large saucepan, combine the apples with lemon juice and 4 tablespoons of water. Add 75g caster sugar for eating apples or 95g for cooking apples. Cover and cook over medium heat for 5 minutes, stirring occasionally, until syrupy and softening. Remove from heat, stir in the rhubarb, and transfer the mixture to a wide 2-litre/3½-pint baking dish.
2. Preheat the Oven: Preheat the oven to 190°C/170°C Fan/Gas 5 (375°F).
3. Make the Topping: In a large bowl, mix the flour, cinnamon, butter, and sugar. Rub the mixture with your fingertips until it resembles a rough, crumbly texture. Scatter the crumble topping over the fruit mixture and sprinkle with 1 tablespoon of sugar.
4. Bake: Bake for 35–40 minutes until the topping is golden and crisp, and the fruit underneath is bubbling. Allow to cool for 10 minutes before serving with ice cream, cream, or custard.

Recipe Tips

• Choose the Right Apples: For the best flavor, use a mix of sweet and tart apples. Eating apples like Braeburn and cooking apples like Granny Smith work well together.
• Prep the Rhubarb: Make sure the rhubarb is fresh and trimmed properly. Older rhubarb can be tough and less flavorful.
• Check for Crumble Texture: Ensure the butter is at room temperature when making the topping. This helps create a crumbly texture rather than a doughy one.
• Cool Before Serving: Let the crumble cool for 10 minutes after baking. This helps the filling set slightly, making it easier to serve.

How To Store Leftovers?

• Refrigerate: First, let the leftover Apple and Rhubarb Crumble cool until it reaches room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: If you want to freeze the crumble, let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the crumble in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 serving (1/6 of the recipe)

• Calories: 432
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 76mg
• Sodium: 201mg
• Potassium: 265mg
• Total Carbohydrate: 76g
• Dietary Fiber: 2g
• Sugars: 57g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Fork Biscuits
• Mary Berry Pork Casserole
• Mary Berry Meringue Recipe
• Mary Berry Sausage Casserole