Delia Smith Rhubarb Crumble

Delia Smith’s Rhubarb Crumble is a quintessential British dessert that’s both easy to prepare and incredibly comforting. With its tender, tart rhubarb base and a golden, buttery crumble topping, this pudding is perfect for everyday meals or relaxed Sunday dinners. Serve it warm with custard or cream for a truly classic treat.

What is Delia Smith’s Rhubarb Crumble?

This crumble features fresh chopped rhubarb sweetened with sugar and topped with a simple mixture of flour, butter, and sugar, baked until crisp and golden. Delia’s recipe emphasizes simplicity and balance, letting the rhubarb shine through without overpowering sweetness or complexity.

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Why You Should Try This Recipe

• Simple and Traditional – Minimal ingredients, maximum comfort.
• Perfectly Balanced Flavor – Tart rhubarb with sweet, crumbly topping.
• Quick to Prepare – Just 15 minutes of prep time.
• Ideal for Seasonal Produce – Great way to use fresh or frozen rhubarb.
• Crowd-Pleaser – Works well for family meals or guests.

Ingredients Needed to Make Delia Smith’s Rhubarb Crumble

For the filling:

• Rhubarb (900g / 2 lbs, trimmed and cut into 1-inch pieces)
• Caster Sugar (175g / ¾ cup)
• Optional: Zest of 1 orange or ½ tsp ground ginger for added flavor

For the crumble topping:

• Plain Flour (175g / 1¼ cups)
• Cold Butter (115g / ½ cup, diced)
• Demerara Sugar or Light Brown Sugar (85g / ⅓ cup)

Equipment Needed

• Ovenproof baking dish (1.5L capacity or larger)
• Mixing bowl
• Pastry blender or fingertips for rubbing
• Preheated oven at 190°C (170°C fan) / 375°F / Gas Mark 5

Instructions to Make Delia Smith’s Rhubarb Crumble

Step 1: Preheat the oven

Set your oven to 190°C (170°C fan) / 375°F / Gas Mark 5.

Step 2: Prepare the rhubarb filling

1. Place the chopped rhubarb into the base of your baking dish.
2. Sprinkle evenly with caster sugar (and orange zest or ginger if using).
3. Toss gently to coat and set aside.

Step 3: Make the crumble topping

1. In a mixing bowl, add plain flour and cold butter.
2. Rub together using your fingertips until the mixture resembles coarse breadcrumbs.
3. Stir in the sugar, distributing it evenly through the mix.

Step 4: Assemble and bake

1. Evenly scatter the crumble mixture over the rhubarb.
2. Bake in the preheated oven for 35–40 minutes, until the top is golden brown and the fruit is bubbling at the edges.

Step 5: Cool slightly and serve

Let the crumble cool for 5–10 minutes, then serve warm with custard, cream, or ice cream.

What Goes Well With Delia Smith’s Rhubarb Crumble

• Thick Custard – The traditional pairing for maximum comfort.
• Vanilla Ice Cream – Cool and creamy against the warm crumble.
• Clotted Cream – Adds richness and indulgence.
• Greek Yogurt – A lighter, tangier alternative.
• Honey Drizzle – A touch of floral sweetness.
• Fresh Strawberries – To complement the tart rhubarb.

Expert Tips for the Best Crumble

• Use firm, bright rhubarb stalks – They hold their shape and flavor.
• Don’t press the topping – Keeping it loose gives it a crumbly texture.
• Add citrus or spice – To boost rhubarb’s natural flavor.
• Bake uncovered – For a crisp, golden crust.
• Chill the topping – If you prepare it ahead of time, keep it cold until baking.

Easy Variations of Delia Smith’s Rhubarb Crumble

• Add Oats to the Topping – Swap 50g of flour for rolled oats.
• Rhubarb and Apple Crumble – Mix in sliced Bramley apples for sweetness.
• Spiced Rhubarb Crumble – Add cinnamon or ground ginger to the fruit or topping.
• Nutty Topping – Add chopped walnuts or almonds to the crumble mix.
• Gluten-Free Version – Use gluten-free plain flour.

Best Practices to Store Delia Smith Rhubarb Crumble

• Store Leftovers in the Fridge – In an airtight container for up to 3 days.
• Reheat in Oven for Best Results – Keeps the topping crispy.
• Freeze Before Baking – Assemble, cover tightly, and freeze for up to 3 months.
• Bake from Frozen – Add an extra 10–15 minutes to the baking time.

Nutrition Value (per serving, based on 6 servings)

• Calories: ~330
• Carbohydrates: ~44g
• Sugar: ~26g
• Fat: ~14g
• Fibre: ~3g

FAQs

Do I need to peel rhubarb before making crumble?

No, peeling rhubarb is not necessary. The skin helps preserve the bright pink color and breaks down during baking, resulting in a soft, smooth texture.

Can I use frozen rhubarb for this crumble?

Yes, frozen rhubarb works well. Thaw and drain excess liquid before using to avoid a watery filling.

Can I make rhubarb crumble in advance?

You can prepare the crumble a day ahead, store it in the fridge, and bake it when ready to serve. For longer storage, freeze it unbaked and cook directly from frozen.

What if my crumble topping is too soft after baking?

If the topping isn’t crisp, you may need to bake a bit longer uncovered, or increase oven heat slightly in the last 5–10 minutes to get a golden, crunchy finish.

Final Words

Delia Smith’s Rhubarb Crumble is a true British classic—uncomplicated, reliable, and endlessly comforting. With its tender, tangy filling and crunchy golden topping, it’s the kind of dessert that never goes out of style. A timeless recipe for generations to enjoy.

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