Rhubarb Crumble by Rick Stein is a tasty sweet treat consisting of fresh rhubarb, butter, flour, and sugar and takes 1 hour and 20 minutes to be ready!
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🧡 Why You’ll Love This Rhubarb Crumble Recipe:
- Its sweet and sour flavors harmonize flawlessly.
- Crunchy and buttery, the crumble topping is impossible to resist.
- A wonderful seasonal touch is achieved by using fresh rhubarb.
❓ What Is Rick Steins’ Rhubarb CrumbleRecipe?
Rick Stein’s Rhubarb Crumble recipe combines a simple crumble topping made from flour, butter, and sugar with fresh rhubarb, baked until the fruit is tender and the top is golden brown.
🧈 Rick Stein Rhubarb Crumble Ingredients
- 225g plain flour
- 175g chilled butter, cut into cubes
- 275g caster sugar
- 900g rhubarb, trimmed and wiped clean
- clotted cream, to serve
🥧 How To Make Rick Stein Rhubarb Crumble
- Set the oven temperature to 190°C (Fan 170°C). To make the topping, pulse the flour and butter in a food processor until the mixture resembles coarse breadcrumbs.
- Alternatively, you might use your fingertips to combine the flour and cubed butter in a bowl. The mixture should be lumpy, not fine and dusty. Mix in one hundred grams of sugar.
- Discard the sugar and toss the rhubarb into a bowl with the 2.5 cm pieces. Stir occasionally while letting sit for 15 to 20 minutes to slightly hydrate, then mix thoroughly.
- Dot the bottom of a shallow ovenproof dish with the fruit, and then top with the topping.
- Bake for 45 to 50 minutes, or until the rhubarb reaches a tenderness and the top begins to turn golden. Top with clotted cream and serve.
💭 Recipe Tips
- For an ideal crumble topping texture, make sure the butter is cooled before you start.
- Make sure the crumble topping is lumpy rather than powdery and dusty by not overmixing it.
- For a little hydration and more sweetness, let the rhubarb soak in sugar for fifteen to twenty minutes.
🍨 What Pairs Nicely With Rhubarb Crumble?
Perfect accompaniments to rhubarb crumble include a dollop of clotted cream, vanilla ice cream, custard, caramel sauce, and fruit salad.
🎚 How To Store Leftovers Rhubarb Crumble?
- In The Fridge: Preserve leftover rhubarb crumble in a sealed tightly container in the fridge for up to 3 days.
- In The Freezer: Freeze leftover rhubarb crumble in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Rhubarb Crumble?
- Oven: Reheat leftover rhubarb crumble on a baking sheet at 180°C for about 10 minutes, or until heated through.
- Microwave: Warm the leftover rhubarb crumble portion in the microwave-safe plate on medium power for 60 seconds until heated.
FAQs
Why is my rhubarb crumble soggy?
Your rhubarb becomes soggy if mixed with sugar too early, causing it to release excess juice before baking, resulting in a soggy texture.
How do you cut rhubarb for crumble?
Cut rhubarb into uniform 3cm pieces, halving thicker pieces lengthwise for even cooking and a consistent texture in the crumble.
Why is my rhubarb crumble dry?
Your rhubarb crumble might turn out dry if there isn’t enough butter in the topping. Ensure sufficient butter for a crumbly texture.
What if rhubarb crumble is too wet?
If your rhubarb crumble is too wet, incorporate 1-2 tablespoons of flour into the topping to absorb excess moisture.
Rick Stein Rhubarb Crumble Nutrition Facts
Amount Per Serving
- Calories 343
- Total Fat 12g
- Saturated Fat 5.3g
- Trans Fat 0g
- Total Carbs 57g
- Net Carbs 53g
- Dietary Fiber 3g
- Total Sugars 30g
- Protein 5g
Rick Stein Rhubarb Crumble
Description
Rhubarb Crumble by Rick Stein is a tasty sweet treat consisting of fresh rhubarb, butter, flour, and sugar and takes 1 hour and 20 minutes to be ready!
Ingredients
Instructions
- Set the oven temperature to 190°C (Fan 170°C). To make the topping, pulse the flour and butter in a food processor until the mixture resembles coarse breadcrumbs.
- Alternatively, you might use your fingertips to combine the flour and cubed butter in a bowl. The mixture should be lumpy, not fine and dusty. Mix in one hundred grams of sugar.
- Discard the sugar and toss the rhubarb into a bowl with the 2.5 cm pieces. Stir occasionally while letting sit for 15 to 20 minutes to slightly hydrate, then mix thoroughly.
- Dot the bottom of a shallow ovenproof dish with the fruit, and then top with the topping.
- Bake for 45 to 50 minutes, or until the rhubarb reaches a tenderness and the top begins to turn golden. Top with clotted cream and serve.
Notes
- For an ideal crumble topping texture, make sure the butter is cooled before you start.
Make sure the crumble topping is lumpy rather than powdery and dusty by not overmixing it.
For a little hydration and more sweetness, let the rhubarb soak in sugar for fifteen to twenty minutes.