James Martin Rhubarb and Ginger Crumble Recipe

James Martin’s Rhubarb and Ginger Crumble is a bold, classic British dessert with a warming twist. The tartness of the rhubarb meets the aromatic heat of stem ginger, and it’s all topped with a rich, buttery crumble that bakes into a golden crust. This is the kind of no-fuss pudding that delivers comfort and flavor in every spoonful.

What is James Martin’s Rhubarb and Ginger Crumble?

It’s a traditional British crumble featuring soft-cooked rhubarb, flavored with stem ginger in syrup, and topped with a coarse, crunchy crumble mixture made from flour, butter, and sugar. James Martin keeps the recipe simple but full of texture and taste, often serving it with clotted cream or custard.

Other Popular Recipes

• Mary Berry Rhubarb Crumble
• Mary Berry Rhubarb and Ginger Crumble
• Mary Berry Apple and Rhubarb Crumble with Oats

Why You Should Try This Recipe

• Rich and Comforting – Perfect for cold evenings or Sunday lunch.
• Easy to Make – Requires basic pantry ingredients.
• Aromatic and Bold – Ginger adds depth and warmth to the rhubarb.
• Freezer-Friendly – Make ahead and bake when needed.
• Loved by All Ages – A dessert with timeless appeal.

Ingredients Needed to Make James Martin’s Rhubarb and Ginger Crumble

For the filling:

• Rhubarb (800g / ~1.75 lbs, chopped into 1-inch pieces)
• Caster Sugar (150g / ¾ cup)
• Stem Ginger (3–4 balls in syrup, finely chopped)
• Syrup from Stem Ginger (2 tbsp)
• Optional: Zest of 1 orange for a citrus lift

For the crumble topping:

• Plain Flour (200g / 1⅓ cups)
• Cold Butter (100g / ½ cup, cubed)
• Demerara or Light Brown Sugar (100g / ½ cup)
• Optional: 50g rolled oats or chopped nuts for extra texture

Equipment Needed

• Large mixing bowl
• Ovenproof dish (1.5L–2L capacity)
• Pastry blender or fingertips
• Oven preheated to 200°C (180°C fan) / 400°F / Gas Mark 6

Instructions to Make James Martin Rhubarb and Ginger Crumble

Step 1: Preheat your oven

• Preheat to 200°C (180°C fan) / 400°F / Gas 6.

Step 2: Prepare the filling

• Place the chopped rhubarb into an ovenproof baking dish.
• Sprinkle over the caster sugar, then add the chopped stem ginger and ginger syrup.
• Toss lightly to coat, and add orange zest if using.

Step 3: Make the crumble topping

• In a large bowl, rub the cold butter into the flour using your fingertips until it resembles coarse breadcrumbs.
• Stir in the sugar and oats or nuts if adding.

Step 4: Assemble and bake

• Scatter the crumble topping over the rhubarb mixture evenly.
• Bake in the oven for 30–35 minutes, until the top is golden brown and the rhubarb is soft and bubbling around the edges.

Step 5: Cool slightly and serve

• Let the crumble rest for 5–10 minutes, then serve warm with custard, vanilla ice cream, or clotted cream.

What Goes Well With James Martin Rhubarb and Ginger Crumble

• Traditional Custard – Classic and creamy.
• Clotted Cream – Adds richness and indulgence.
• Vanilla Ice Cream – Offers a cool contrast.
• Greek Yogurt – For a lighter pairing.
• Caramel Sauce – A drizzle takes it over the top.
• Toasted Almonds – Sprinkle before baking for added crunch.

Expert Tips for the Best James Martin Rhubarb and Ginger Crumble

• Use firm rhubarb stalks – They hold up better during baking.
• Keep butter cold – Ensures a crisp, crumbly topping.
• Don’t press the topping down – A loose scatter gives a better texture.
• Let the filling sit before topping – This starts softening the fruit for even baking.
• Add citrus or spice – Orange zest or cinnamon works well with rhubarb and ginger.

Easy Variations of James Martin’s Rhubarb and Ginger Crumble

• Add Bramley Apple – Mix in 1–2 chopped cooking apples.
• Use Crystallised Ginger – For a stronger bite of heat.
• Add Oats to the Topping – For a rustic texture.
• Make It Gluten-Free – Use a GF flour blend and GF oats.
• Top with Almond Flakes – Before baking for added crunch.

Best Practices to Store James Martin Rhubarb and Ginger Crumble

• Refrigerate Leftovers – Cover and store for up to 3 days.
• Reheat in Oven – At 160°C (325°F) to maintain crispness.
• Freeze Before Baking – Wrap tightly and freeze for up to 3 months. Bake straight from frozen, adding 10–15 minutes.

Nutrition Value (per serving, based on 6 servings)

• Calories: ~360
• Carbohydrates: ~45g
• Sugar: ~28g
• Fat: ~16g
• Fibre: ~3g

FAQs

Can I use fresh ginger instead of stem ginger?

Yes, but use it sparingly. Fresh ginger is more pungent, so 1–2 teaspoons of finely grated fresh ginger will add a punch. Stem ginger in syrup provides both sweetness and subtle warmth, which is more traditional for this recipe.

Can I make the crumble topping in advance?

Absolutely. The crumble mixture can be made ahead and stored in the fridge for up to 2 days. You can also freeze it for longer storage and use it straight from the freezer.

Can I freeze James Martin’s rhubarb and ginger crumble?

Yes, you can freeze it unbaked in a suitable dish. Wrap well and freeze for up to 3 months. When ready, bake from frozen and add 10–15 minutes to the cooking time.

What’s the best way to reheat crumble?

The oven is best to keep the topping crisp. Reheat at 160°C (325°F) for 15–20 minutes until warmed through. The microwave is quicker, but it will soften the topping.

Final Words

James Martin’s Rhubarb and Ginger Crumble is the kind of comforting dessert that warms from the inside out. The tangy rhubarb, sweet ginger, and golden topping make it simple, satisfying, and full of flavor.

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