Description
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.
Ingredients
For the filling:
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Rhubarb (800g / ~1.75 lbs, chopped into 1-inch pieces)
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Caster Sugar (150g / ¾ cup)
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Stem Ginger (3–4 balls in syrup, finely chopped)
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Syrup from Stem Ginger (2 tbsp)
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Optional: Zest of 1 orange for a citrus lift
For the crumble topping:
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Plain Flour (200g / 1⅓ cups)
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Cold Butter (100g / ½ cup, cubed)
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Demerara or Light Brown Sugar (100g / ½ cup)
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Optional: 50g rolled oats or chopped nuts for extra texture
Instructions
Step 1: Preheat your oven
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- Preheat to 200°C (180°C fan) / 400°F / Gas 6.
Step 2: Prepare the filling
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- Place the chopped rhubarb into an ovenproof baking dish.
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- Sprinkle over the caster sugar, then add the chopped stem ginger and ginger syrup.
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- Toss lightly to coat, and add orange zest if using.
Step 3: Make the crumble topping
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- In a large bowl, rub the cold butter into the flour using your fingertips until it resembles coarse breadcrumbs.
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- Stir in the sugar and oats or nuts if adding.
Step 4: Assemble and bake
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- Scatter the crumble topping over the rhubarb mixture evenly.
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- 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
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- Let the crumble rest for 5–10 minutes, then serve warm with custard, vanilla ice cream, or clotted cream.