The Homey Rhubarb Crumble Recipe for Sweet-Tart Bliss

Rhubarb makes this crumble a delightful springtime dessert that dances between tart and sweet.

Stalks of ruby-red goodness peek through a golden, buttery topping.

Baking fills the kitchen with an irresistible aroma that whispers comfort.

Crisp edges and soft, bubbling fruit create a magical contrast in every bite.

Seasonal produce shines in this simple yet elegant treat.

Homemade warmth awaits you in this classic dessert that celebrates fresh ingredients.

Dig in and savor each delectable spoonful of pure, rustic joy.

What Makes Rick Stein Rhubarb Crumble So Loved

• Bake with Ease: Minimal ingredients and simple steps make this rhubarb crumble perfect for baking novices who want a delicious dessert without complex techniques.
• Seasonal Delight: Celebrate spring and early summer by using fresh rhubarb straight from the garden or local market, transforming seasonal produce into a comforting sweet treat.
• Quick Family Favorite: Prepare this dessert quickly with just a few pantry staples, creating a crowd-pleasing dish that brings everyone together around the table with its warm, inviting aroma and classic homemade taste.
• Versatile Serving Option: Enjoy hot or cold, paired with clotted cream, vanilla ice cream, or custard, making it adaptable for different preferences and occasions from casual family dinners to weekend gatherings.

Ingredients for Rick Stein Rhubarb Crumble

• Rhubarb: A tart and vibrant vegetable that provides a tangy flavor and beautiful pink color to the dessert.

• Flour: Serves as the primary structure for creating a light and crispy topping.
• Butter: Adds richness and helps bind the crumble ingredients together for a perfect texture.

• Granulated Sugar: Balances the tartness of rhubarb and creates a delightful sweet undertone in both the fruit base and crumble topping.

• Clotted Cream: Provides a luxurious and creamy accompaniment that complements the warm, crispy crumble.

How to Bake Rick Stein Rhubarb Crumble

Step 1: Prepare Oven

Crank up your oven to a toasty 190°C (or 170°C if using a fan-assisted oven). This warm environment will help create a perfect golden-brown crumble.

Step 2: Create Crumble Topping

Grab cold butter and flour, then use your fingertips to blend them together until the mixture looks like rough breadcrumbs. Sprinkle in sugar and mix gently until everything is well combined.

Step 3: Prepare Rhubarb

Slice fresh rhubarb into bite-sized chunks and toss with sugar. Let the rhubarb sit and get juicy for about 15-20 minutes, allowing the sugar to draw out delicious natural juices.

Step 4: Assemble Crumble

Transfer the sugared rhubarb into a baking dish, spreading it evenly. Generously scatter the crumble topping over the rhubarb, making sure to cover most of the fruit.

Step 5: Bake to Perfection

Slide the dish into the preheated oven and bake for 45-50 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and the rhubarb filling is bubbling enthusiastically around the edges.

Step 6: Serve and Enjoy

Allow the crumble to rest for a few minutes after removing from the oven. Serve warm with a luxurious dollop of clotted cream for an extra indulgent touch.

Rick Stein Rhubarb Crumble Tips to Know

• Manage Moisture Masterfully: Drain excess liquid from rhubarb before adding to the baking dish to prevent a soggy bottom and ensure a crisp crumble topping.
• Boost Flavor Depth: Sprinkle ground ginger or cinnamon into the crumble mixture for an extra warmth and complexity that complements the tangy rhubarb.
• Create Textural Variety: Mix in some rolled oats or chopped nuts to the crumble topping for a delightful crunch and interesting texture.
• Control Sweetness Smartly: Adjust sugar levels based on rhubarb's natural tartness – younger stalks are less acidic and might need less sugar.
• Serve Temperature Matters: Allow the crumble to cool slightly before serving to let the filling set and prevent burning your tongue while enjoying this delicious dessert.

Crumble Variations for Rick Stein’s Recipe

• Gluten-Free Rhubarb Crunch: Replace wheat flour with almond or gluten-free flour blend for a celiac-friendly dessert.
• Vegan Rhubarb Comfort: Swap butter with coconut oil and use coconut sugar instead of regular sugar. Top with dairy-free vanilla ice cream.
• Low-Sugar Rhubarb Treat: Reduce sugar by half and use stevia or monk fruit sweetener. Add cinnamon for extra warmth and flavor complexity.
• Berry Fusion Crumble: Mix rhubarb with strawberries or raspberries for a more complex fruity profile and natural sweetness boost.

What to Pair with Rhubarb Crumble

• Pair Creamy Vanilla Ice Cream: Smooth, cold vanilla ice cream melts perfectly over warm rhubarb crumble, balancing the tart fruit with sweet creaminess.
• Complement with Earl Grey Tea: Delicate bergamot notes in Earl Grey tea cut through the dessert's richness, refreshing the palate with elegant British charm.
• Match with Chilled Prosecco: Sparkling prosecco's light bubbles and crisp acidity beautifully contrast the crumble's warm, sugary texture, creating a delightful dessert experience.
• Enhance with Whipped Mascarpone: Silky mascarpone cheese adds luxurious smoothness, providing a rich and velvety alternative to traditional clotted cream.

Storage for Rick Stein Rhubarb Crumble

• Store leftover rhubarb crumble in an airtight container in the refrigerator for up to 3-4 days. Cover with plastic wrap or lid to prevent moisture loss and absorbing other food odors.
• Wrap the cooled crumble tightly in plastic wrap, then aluminum foil. Place in a freezer-safe container and freeze for up to 2-3 months. Label with the date for easy tracking.
• Thaw frozen crumble in the refrigerator overnight. Preheat oven to 150C, cover with foil to prevent burning, and warm for 15-20 minutes until heated through.
• Warm individual portions for 30-45 seconds on medium power.

Rhubarb Crumble Frequently Asked Questions

• Is rhubarb a fruit or vegetable?

Rhubarb is technically a vegetable but is often used as a fruit in desserts due to its sweet-tart flavor.

• Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Thaw and drain excess moisture before mixing with sugar to prevent a watery crumble.

• Why do I need to let rhubarb sit with sugar?

Letting rhubarb sit with sugar helps draw out excess water and softens the rhubarb, creating a more concentrated and sweeter flavor for the dessert.

• How do I know when the crumble is properly baked?

The crumble is ready when the topping turns golden brown and the rhubarb filling is bubbling around the edges, typically after 45-50 minutes of baking.

Rhubarb Crumble Recipe

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4.9 from 34 reviews

• Total Time: 70 mins
• Yield: 6 1x

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Description

Rhubarb crumble brings nostalgic British countryside charm to dessert tables with its perfect balance of tart fruit and buttery, crumbly topping. Sweet memories bloom as crimson rhubarb melts beneath golden, crisp layers, inviting warm indulgence right from your kitchen.

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Ingredients

Scale 1x2x3x

Fruit:

• 900 grams (2 pounds) rhubarb, trimmed and chopped

Topping Ingredients:

• 225 grams (1 3/4 cups) plain flour
• 175 grams (3/4 cup) chilled butter, cubed

Sweeteners:

• 275 grams (1 1/3 cups) caster sugar

Serving:

• Clotted cream

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Instructions

1. Preheat the oven to 190°C, ensuring the temperature is consistent for optimal baking results.
2. Create the crumble topping by gently massaging cold butter into flour until a textured, uneven mixture forms, then incorporate sugar to enhance the crumbly consistency.
3. Macerate the rhubarb by combining it with sugar and allowing the mixture to rest, which helps release natural juices and intensify the fruit’s flavor.
4. Transfer the macerated rhubarb into a baking dish, spreading it evenly to ensure uniform cooking.
5. Generously sprinkle the prepared crumble topping over the rhubarb, covering the entire surface to create a delightful crunchy layer.
6. Bake in the preheated oven for 45-50 minutes, watching for a golden-brown topping and bubbling fruit underneath, indicating the dessert is perfectly cooked.
7. Remove from the oven and allow the crumble to cool slightly, which helps the filling set and prevents burning while serving.
8. Serve warm with a dollop of clotted cream for a rich, indulgent finish that complements the tangy rhubarb.

Notes

• Sweeten rhubarb strategically by letting it macerate with sugar to reduce tartness and create a more balanced flavor profile.
• Use cold butter when rubbing into flour for a crumblier, more textured topping that holds its shape during baking.
• Adjust sugar levels for different rhubarb varieties, as some are naturally more tart than others, ensuring a perfect sweet-tangy balance.
• Consider adding a sprinkle of ground ginger or cinnamon to the crumble topping for an extra layer of warmth and complexity in the dessert.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 392 kcal
• Sugar: 39 g
• Sodium: 2 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg