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: 6 portions
INGREDIENTS
For the Filling
- 500 g Rhubarb (approx.)
- 50 ml Orange Juice (approx. half an orange)
- 2 tbsp Caster Sugar
For the Crumble
- 200 g Plain Flour
- 100 g Block Margarine or Butter (cold; cubed)
- 100 g Caster Sugar
EQUIPMENT
- Baking Dish (see recipe notes below)
INSTRUCTIONS
- Preheat your oven to 180°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 that you have no big gaps - you want it fairly well compacted.
- Sprinkle the 2 tbsp of
caster sugar over the rhubarb before pouring the 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 remaining
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, while leaving a bumpy texture on top.
- Bake your crumble in your preheated 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.
RECIPE NOTES:
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:
- Fruit: Apples can be added alongside the rhubarb for a slightly sweeter filling
- Ginger: A little crystallised ginger works well in both the fruit and the crumble topping, adding warmth and giving that classic combo of flavours.
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