Rhubarb crumble is such a home comfort dessert for me and I just adore it!
I love the smell and flavour of rhubarb but I think the taste is often lost when cooking so that’s definitely something that I ensure to keep in my recipe.
We want it to look and taste like rhubarb but we also want to maintain a sweetness, because rhubarb can be a bit sour and tart.
Have you ever tasted rhubarb before cooking?! I don’t recommend it but we get that added sweetness to our recipe through our added sugar and orange when stewing.
For the crumble mixture, I like this to be thick and golden with a slight crunch because I really love a crumble topping but you can have as much or as little on yours as you like!
Follow my recipe below to find out how to make a rhubarb crumble!
- 400g rhubarb
- 75g golden caster sugar
- 2tbsp water
- 1 orange
- Red or pink food colouring
- 150g plain flour
- 100g unsalted butter
- 50g golden caster sugar
- 50g Demerara sugar
- Handful of rolled oats
- Large mixing bowl
- Baking dish
- Preheat the oven to 200C/180C fan/gas mark 6
- So, we want to start with the 400g rhubarb.
We do that by first getting rid of any leaves as they contain high levels of oxalic acid which can be dangerous if ingested in large quantity.
Cut off the ends of the rhubarb stalk and dispose.
We then want to run the rhubarb under some cold water before chopping into 1-2 inch pieces. Rhubarb breaks down easily when stewed so be careful not to cut the pieces too small.
- Chuck the rhubarb pieces into the saucepan, cover with your 75g caster sugar and give it a shake to fully coat.
I like to leave this to sit for 10-15 minutes where possible to soak in the sugar but it’s not necessary so thats optional!
- Another option is to add some orange juice and this is something that I do.
Ideally we want to use the juice from a fresh orange as it contains vitamin C and natural sugars which will sweeten the rhubarb.
The reason I would advise an orange over concentrate orange juice is because the juice contains a lot of added sugars which will dilute the nutritional benefits of the rhubarb.
- Add 2tbsp water and turn the hob on to a low heat and allow to simmer for 5-10 minutes then set aside.
Rhubarb stews very quickly and we want it to maintain its shape but be soft. If left for too long it does fall apart and become very stringy.
- While the rhubarb is stewing, you will make your crumble topping!
Cut your 100g unsalted butter into cubes and add to a large mixing bowl along with 50g golden caster sugar, 50g Demerara sugar, 150g plain all purpose flour and a handful of rolled oats.
It is completely up to you how much or little you want to cover your rhubarb but because I love crumble, I tend to go overboard with a 70/30 ratio!
Do not feel that you have to use the full amount made though, it is entirely down to preference.
- Time to get your hands a little messy and use your fingers to mix your butter through the sugar and flour until it becomes a fine texture resembling, well, crumbs!
- If your rhubarb has lost its colour but you want it to have that pop of red then you can add a couple drops of red or pink food colouring, but be careful as it really is just a couple of drops required!
- Put your rhubarb into your baking dish and cover with your crumble mix.
- Place in the oven for approximately 30 minutes.
You could eat your crumble warm or cold but I tend to find that it is best and most popular when served warm.
I love to serve my crumble with any of the following!
Vanilla ice cream
Make sure to cover any leftover crumble and keep in the refrigerator.
Eat within 4-5 days.