Rhubarb Crumble
A simple, traditional Rhubarb Crumble made with fresh rhubarb and a buttery crumble topping. An easy, comforting dessert that’s perfect for using up seasonal rhubarb.
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Servings: 8 people
INGREDIENTS
For the Filling
- 500 g Rhubarb (approximately)
- 50 ml Orange Juice (approx. half an orange)
- 2 tbsp Caster Sugar (Superfine Sugar)
For the Crumble
- 200 g Self-raising Flour
- 100 g Butter or Block Margarine (cold)
- 100 g Caster Sugar (Superfine Sugar)
EQUIPMENT
- Baking Dish (see recipe notes below)
INSTRUCTIONS
- Preheat your oven to180°c (160°c for fan-assisted ovens, Gas Mark 5 or 350°F).
- Chop your rhubarb into thumb-sized pieces. Place your chopped rhubarb in your dish, making sure it covers the bottom and you've no big gapping spaces – you want it fairly well compacted.
- Sprinkle the 2 tbsp of caster sugar over the rhubarb, before pouring your orange juice over it. Set aside while you prepare your crumble mixture.
- In a large bowl, add the flour and butter/margarine, and using your fingertips gently rub them together until you have a rough sandy texture. Stir through the caster sugar.
- Spoon the crumble mixture over your rhubarb, being sure to cover all the lumps and bumps. Using the tips of your fingers, gently press the top of the crumble mixture, to help compact some of it down but whilst leaving a bumpy texture to the top.
- Bake your crumble in your pre-heated oven for 35-40 minutes, or until golden on top.
- Allow your crumble to cool a little before serving. Enjoy with custard or ice cream, or just on it's own.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Store any leftover rhubarb crumble covered in the fridge for up to 3 days. Reheat in the oven until warmed through, or microwave individual portions.Freezing:
Rhubarb crumble can be frozen before baking. Assemble the crumble in your dish as normal, then cover well and freeze for up to 3 months. Bake from frozen, adding a little extra time in the oven until the topping is golden and the filling is bubbling.Dish Size:
The shape of your dish is down to personal preference, but aim for one with at least a 1 litre capacity. A wider dish will give a shallower crumble, while a smaller, deeper dish will result in thicker layers of fruit and topping. I like to use a 20cm (8-inch) Pyrex dish, which is what is pictured here.Substitutions & Variations:
This recipe is easy to adapt to suit your taste. Apples can be added alongside the rhubarb for a slightly sweeter filling, and a little crystallised ginger works well in both the fruit and the crumble topping, adding warmth and giving that classic combo of flavours. Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
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