Mary Berry Rhubarb Crumble

Mary Berry’s Rhubarb Crumble is made with rhubarb, light muscovado sugar, cardamom, orange zest, orange blossom water, ground almonds, and cinnamon. This easy rhubarb crumble recipe creates a delicious dessert that takes about 50 minutes to prepare and can serve up to 4 people.

Ingredients Needed

For the crumble:

• 100g (3½oz) caster sugar
• 100g (3½oz) ground almonds
• 100g (3½oz) plain flour (all-purpose flour)
• 1 tsp cinnamon powder
• 75g (3½oz) butter

For the filling:

• 15g (½oz) butter
• 750g (1¾lb) rhubarb, trimmed and cut into 2.5cm (1in) pieces
• 2 green cardamom pods, split
• 100g (3½oz) light muscovado sugar (light brown sugar)
• 1 orange, zest and juice
• 2 tsp orange blossom water (or to taste)

To serve:

• Custard

How To Make Rhubarb Crumble

1. Preheat the oven: to 180°C (160°C Fan) / 350°F (Gas 4).
2. Prepare the crumble: Mix the flour, sugar, ground almonds, and cinnamon in a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
3. Cook the filling: Melt the butter in a large pan. Add the rhubarb, sugar, cardamom, orange zest, and juice. Cook over low heat for 5 minutes, then remove the cardamom pods.
4. Add orange blossom water: Stir in the orange blossom water and pour the rhubarb mixture into an ovenproof dish.
5. Assemble and bake: Sprinkle the crumble mixture evenly over the rhubarb filling. Bake for 30-40 minutes, or until the crumble is golden brown.
6. Serve: Spoon into bowls and serve with hot custard.

Recipe Tips

• Cut the rhubarb evenly: Ensure the rhubarb is cut into equal-sized pieces (around 2.5cm/1 inch) for even cooking and a balanced texture in the crumble.
• Chill the crumble topping: For a crispier texture, chill the crumble mixture in the fridge for 10-15 minutes before sprinkling it over the rhubarb.
• Remove the cardamom pods: Don’t forget to take out the cardamom pods after cooking the rhubarb to avoid any overpowering flavor bites.
• Adjust sweetness: If your rhubarb is very tart, you can add a little more sugar to the filling, tasting as you go to balance the flavors.
• Use cold butter for the crumble: Cold butter helps create a crumbly texture. Softened or melted butter may result in a doughy topping.

How To Store Leftovers?

• Refrigerate: Let the leftover rhubarb crumble cool to room temperature. Once cooled, cover it tightly or transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Once the crumble has cooled to room temperature, wrap it well or store it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the fridge.

Nutrition Facts

Serving Size: 1 serving (based on 6 servings)

• 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

Try More Mary Berry Recipes:

• Mary Berry Leftover Turkey Pie
• Mary Berry Spanish Chicken
• Mary Berry Salted Caramel Traybake
• Mary Berry Banana Tray Bake