This Mary Berry Rhubarb Crumble is prepared using demerara sugar, self-raising flour, margarine, unsalted butter, vanilla extract, fresh rhubarb, and caster sugar. This delightful Rhubarb Crumble recipe is a dessert that takes about 45 minutes to prepare and can serve up to 6 people.
Mary Berry Rhubarb Crumble Ingredients
- 165g of demerara sugar
- 245g of self-raising flour
- 60g of margarine
- 60g of unsalted butter
- 1 tsp of vanilla extract
- 700g of fresh rhubarb
- 2 tsp of caster sugar
- Serve with cream or custard
How To Make Mary Berry Rhubarb Crumble
- Prepare the crumble mixture: Sift 245g of self-raising flour into a large bowl, ensuring there are no lumps.
- Combine the dry and wet ingredients: Add 165g of demerara sugar, 60g of margarine, 60g of unsalted butter, and 1 tsp of vanilla extract to the bowl.
- Mix until crumbly: Use your fingers to mix the ingredients together until the mixture resembles fine crumbs, then place the mixture in the fridge to chill.
- Preheat the oven: Warm the oven to 200°C (392°F) and if using a gas oven, set it to gas mark 6.
- Prepare the rhubarb: Cut 700g of fresh rhubarb into 1-inch pieces and place them in a 12-inch by 8-inch ovenproof baking dish.
- Sweeten the rhubarb: Sprinkle 2 tsp of caster sugar evenly over the rhubarb to enhance its natural sweetness.
- Bake the crumble: Spread the chilled crumble mixture evenly over the rhubarb in the baking dish and bake for 30 minutes, or until the crumble topping is golden brown.
- Serve the crumble: Depending on your preference, serve the rhubarb crumble warm with cream or custard for a delicious dessert.
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Recipe Tips
- Choose ripe rhubarb: Look for firm, crisp stalks with a vibrant red color to ensure the best flavor and texture.
- Use cold butter: Ensure the butter and margarine are cold before mixing to achieve a crumbly texture in the topping.
- Add a pinch of salt: Adding a small pinch of salt to the crumble mixture enhances the overall flavor without being noticeable.
- Mix with your hands: Use your hands to mix the crumble ingredients, as this helps create a better texture than using a spoon.
- Cool the crumble: Allow the crumble to cool for a few minutes before serving to let the topping set and make it easier to serve.
What To Serve With Rhubarb Crumble
Serve your delightful Rhubarb Crumble with vanilla ice cream, caramel sauce, whipped cream, fresh berries, or a scoop of mascarpone.
You can also pair it with lemon sorbet, Greek yogurt, or a warm cup of tea for an extra treat.
How To Store Rhubarb Crumble Leftovers
To Refrigerate: Place leftover Rhubarb Crumble in an airtight container and refrigerate within two hours of baking. It will keep well for up to three days in the refrigerator.
To Freeze: Transfer the cooled Rhubarb Crumble to a freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
How To Reheat Rhubarb Crumble Leftovers
In The Oven: Preheat the oven to 180°C (350°F). Place the crumble in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warm; or uncover for the last 5 minutes for a crispy top.
In The Microwave: Transfer a portion of the crumble to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking and stirring halfway through; or add a splash of water to prevent drying.
In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the crumble in an air fryer-safe dish and heat for 8-10 minutes until warmed through; or use a lower temperature to avoid burning.
Frequently Asked Questions
How do I know when the rhubarb is fully cooked?
You will know the rhubarb is fully cooked when it becomes tender and starts to break down. The rhubarb should be soft but still hold its shape slightly, and the juices will have thickened slightly.
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb for this recipe. Thaw the rhubarb completely before using it, and drain any excess liquid to prevent the crumble from becoming too watery.
How can I make the crumble gluten-free?
To make the crumble gluten-free, substitute the self-raising flour with a gluten-free flour blend. Ensure the blend includes a binding agent like xanthan gum to maintain the texture. Check all other ingredients, including baking powder, for gluten-containing additives.
Mary Berry Rhubarb Crumble Nutrition Facts
Amount Per Serving
- Calories: 274
- Total Fat: 7.6g
- Saturated Fat: 4g
- Cholesterol: 16mg
- Sodium: 154mg
- Total Carbohydrate: 52.2g
- Dietary Fiber: 2g
- Sugars: 22.7g
- Protein: 1.4g
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Mary Berry Rhubarb Crumble
Description
This Mary Berry Rhubarb Crumble is prepared using demerara sugar, self-raising flour, margarine, unsalted butter, vanilla extract, fresh rhubarb, and caster sugar. This delightful Rhubarb Crumble recipe is a dessert that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the crumble mixture: Sift 245g of self-raising flour into a large bowl, ensuring there are no lumps.
- Combine the dry and wet ingredients: Add 165g of demerara sugar, 60g of margarine, 60g of unsalted butter, and 1 tsp of vanilla extract to the bowl.
- Mix until crumbly: Use your fingers to mix the ingredients together until the mixture resembles fine crumbs, then place the mixture in the fridge to chill.
- Preheat the oven: Warm the oven to 200°C (392°F) and if using a gas oven, set it to gas mark 6.
- Prepare the rhubarb: Cut 700g of fresh rhubarb into 1-inch pieces and place them in a 12-inch by 8-inch ovenproof baking dish.
- Sweeten the rhubarb: Sprinkle 2 tsp of caster sugar evenly over the rhubarb to enhance its natural sweetness.
- Bake the crumble: Spread the chilled crumble mixture evenly over the rhubarb in the baking dish and bake for 30 minutes, or until the crumble topping is golden brown.
- Serve the crumble: Depending on your preference, serve the rhubarb crumble warm with cream or custard for a delicious dessert.