James Martin Rhubarb and Ginger Crumble Recipe
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.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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
Instructions
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.