Rhubarb Crumble Recipe

rhubarb crumble

This is the standard, traditional rhubarb crumble that made a staple pudding of my childhood. Nearly as good as eating fresh sticks of rhubarb in the garden, freshly pulled and dipped in sugar.

I can feel health professionals wincing as they read that. It was always served with custard but goes equally well with cream or ice-cream.

A little grated root ginger and lemon juice can be added to brighten the flavour or just a dusting of dried ginger from the spice cupboard will add that flavour.

Enough for 4 people.

Ingredients for Rhubarb Crumble:

  • 1 lb (450 g) rhubarb
  • 4 oz (112 g) sugar
  • Grated rind of 1 orange

For the crumble:

  • 6 oz (170 g) flour
  • 4 oz (112 g) sugar
  • 2 oz (56 g) butter

Method for Rhubarb Crumble:

  1. Wash and cut the rhubarb into small piece and place in a casserole.
  2. Sprinkle on the sugar and the grated orange rind and stir in well.
  3. Make the crumble top by mixing the flour with the sugar and then rubbing in the butter.
  4. Spread the mixture over the top of the rhubarb and pat down.
  5. Bake in a pre-heated oven at Gas Mark 5 (190°C/375°F) for about 1 hour until the crumble is golden brown and the rhubarb tender.

Serves 4.

Posted in Fruit, Vegetarian Recipes, Desserts & Puddings, All Recipes, Rhubarb
3 comments on “Rhubarb Crumble Recipe
  1. Barbara Goldschagg says:

    Nice recipe!

  2. Pam says:

    I do this with some oats, brown sugar and cinnamon in the crumble too oh and occasionally throw some raspberries in with the rhubarb .

  3. sue says:

    Hi Val
    Just to say what a brilliant web site, great recipes and ideas. We have a glut of fruit and veg this year and have made loads of jams & chutneys from your recipe book also using your website. All that was made was a huge success with my family.
    Thank you
    regards
    Sue

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