Description
This classic Rhubarb Crumble recipe combines tart rhubarb with a sweet, buttery crumble topping to create a comforting dessert that’s perfect for any season. The rhubarb is lightly sweetened and infused with fresh orange juice, then baked under a golden, crunchy crumble topping until bubbling and fragrant. It’s delicious served warm with custard or ice cream, or enjoyed on its own as a cozy treat.
Ingredients
Scale
Filling
- 500 g Rhubarb, chopped into thumb-sized pieces
- 50 ml Orange Juice (approx. half an orange)
- 2 tbsp Caster Sugar (Superfine Sugar)
Crumble Topping
- 200 g Self-raising Flour
- 100 g Butter or Block Margarine (cold)
- 100 g Caster Sugar (Superfine Sugar)
Instructions
- Preheat the oven: Set your oven to 180°C (160°C for fan-assisted ovens), Gas Mark 5, or 350°F to prepare for baking your crumble.
- Prepare the rhubarb: Chop the rhubarb into thumb-sized pieces and place them evenly at the bottom of your baking dish, making sure there are no large gaps and the base is well covered and compacted.
- Add sugar and juice: Sprinkle 2 tablespoons of caster sugar over the chopped rhubarb, then pour the orange juice evenly on top. Set aside while preparing the crumble topping.
- Make the crumble topping: In a large bowl, combine the self-raising flour and cold butter or margarine. Use your fingertips to rub them together gently until the mixture resembles rough breadcrumbs. Stir in the remaining caster sugar evenly.
- Assemble the crumble: Spoon the crumble mixture evenly over the rhubarb, covering all surfaces and lumps. Press lightly with your fingertips to compact slightly but leave a bumpy texture on top.
- Bake: Place the dish in your preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and crispy.
- Cool and serve: Let the crumble cool slightly before serving. Enjoy warm with custard or ice cream, or simply on its own.
Notes
- This recipe is an excellent way to use up any extra rhubarb stalks you may have.
- For a dairy-free version, use a suitable plant-based margarine instead of butter.
- Adjust sugar quantities based on the tartness of your rhubarb and personal preference.
- Ensure the crumble topping is not pressed too firmly to maintain a crisp texture.
Nutrition
- Serving Size: 1/6 of recipe (~170g)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
