Mary Berry Rhubarb and Ginger Crumble

Mary Berry’s Rhubarb and Ginger Crumble is a warming twist on a traditional favorite. Combining the tang of fresh rhubarb with the spicy warmth of stem ginger, this dessert is topped with a classic buttery crumble that bakes to golden perfection. It’s perfect for chilly evenings, Sunday lunches, or anytime you want a fruity dessert with a comforting finish.

What is Mary Berry’s Rhubarb and Ginger Crumble?

This dessert layers sweetened rhubarb with chopped stem ginger under a golden topping made of flour, butter, and sugar. The ginger enhances the flavor of the rhubarb without overpowering it, giving the crumble a slightly spicy, fragrant edge that elevates the traditional recipe.

Other Popular Recipes

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

Why You Should Try This Recipe

• Deliciously Spiced – Ginger adds depth and warmth.
• Easy to Prepare – No complex steps, just classic comfort.
• Perfect for Entertaining – A crowd-pleasing dessert.
• Seasonal and Flexible – Ideal for rhubarb season or frozen rhubarb.
• Pairs well with Custard or Cream – Completes the experience.

Ingredients Needed to Make Mary Berry Rhubarb and Ginger Crumble

For the filling:

• Rhubarb (900g / 2 lbs, trimmed and chopped into 1-inch pieces)
• Caster Sugar (175g / ¾ cup)
• Stem Ginger (3–4 balls in syrup, finely chopped)
• Syrup from Stem Ginger (2 tbsp)
• Optional: ½ tsp ground ginger for extra spice

For the crumble topping:

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

Equipment Needed

• Mixing bowl
• Ovenproof dish (1.5L or 2-quart capacity)
• Pastry blender or fingertips for rubbing
• Oven preheated to 190°C (170°C fan) / 375°F / Gas Mark 5

Instructions to Make Mary Berry Rhubarb and Ginger Crumble

Step 1: Preheat the oven

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

Step 2: Prepare the rhubarb filling

• Place the chopped rhubarb in an ovenproof dish.
• Sprinkle with caster sugar, chopped stem ginger, and ginger syrup.
• Toss everything gently so the rhubarb is evenly coated.

Step 3: Make the crumble topping

1. Add flour and cold butter to a bowl.
2. Rub together with your fingertips until it resembles breadcrumbs.
3. Stir in the sugar evenly.

Step 4: Assemble and bake

• Spoon the crumble mixture over the rhubarb ginger base, spreading it loosely—don’t press it down.
• Bake for 35–40 minutes or until golden on top and bubbling underneath.

Step 5: Let it rest and serve

• Allow the crumble to sit for 5–10 minutes after baking. Serve warm with custard, cream, or vanilla ice cream.

What Goes Well With Mary Berry Rhubarb and Ginger Crumble

• Vanilla Custard – Adds a smooth, creamy contrast.
• Pouring Cream – Lightens the richness.
• Clotted Cream – A luxurious touch.
• Vanilla Ice Cream – Balances heat with cool sweetness.
• Toasted Almonds – Sprinkle on top before baking for extra crunch.
• Ginger Whipped Cream – A fun match for the spice.

Expert Tips for the Best Crumble

• Use Fresh Rhubarb When Available – Gives the best texture.
• Chop Rhubarb Evenly – For consistent baking.
• Keep Butter Cold – Cold butter creates the crispiest crumble.
• Let the Fruit Sit for 5 Minutes Before Baking – Helps juices release gently.
• Add Extra Ginger Syrup – For more punch, drizzle a bit on top after baking.

Easy Variations of Mary Berry Rhubarb and Ginger Crumble

• Rhubarb and Apple Ginger Crumble – Add a chopped Bramley apple.
• Oaty Topping – Swap 50g of flour for oats.
• Ginger Biscuit Crumble – Stir in crushed ginger nuts.
• Gluten-Free Option – Use gluten-free plain flour.
• Ginger and Orange Crumble – Add zest of 1 orange to the rhubarb mixture.

Best Practices to Store Mary Berry Rhubarb and Ginger Crumble

• Refrigerate Leftovers – Cover and store for up to 3 days.
• Reheat Gently – Oven at 160°C (325°F) maintains crisp topping.
• Freeze Before Baking – Assemble, cover well, and freeze for up to 3 months. Bake from frozen, adding 10–15 minutes.

Nutrition Value (per serving, based on 6 servings)

• Calories: ~340
• Carbohydrates: ~45g
• Sugar: ~30g
• Fat: ~15g
• Fiber: ~3g

FAQs

Can I use ground ginger instead of stem ginger?

Yes, but use it sparingly. Ground ginger is more concentrated, so ½ teaspoon can be used to replace the warmth of stem ginger. However, stem ginger in syrup offers better texture and depth of flavor.

Can I make rhubarb and ginger crumble in advance?

Absolutely. You can assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. You can also freeze it before baking and cook straight from frozen—just add 10–15 minutes to the baking time.

Can I use frozen rhubarb for this crumble?

Yes, just thaw it completely and drain off any excess liquid before using. This helps prevent the crumble from becoming soggy.

How do I stop the crumble topping from going soggy?

Avoid covering the crumble while it cools, and don’t press the topping down before baking. Letting it rest uncovered for a few minutes before serving helps maintain the crisp texture.

Final Words

Mary Berry’s Rhubarb and Ginger Crumble is a delightful variation of the classic dessert. The sweet heat of ginger perfectly complements the sharp rhubarb, making it an excellent choice when you want something traditional with a twist. It’s a pudding that always delivers comfort—and flavor.

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