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Mary Berry Rhubarb and Ginger Crumble

Mary Berry Rhubarb and Ginger Crumble
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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.

Ingredients

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)

Instructions

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.

    1. Rub together with your fingertips until it resembles breadcrumbs.

    1. 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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-rhubarb-and-ginger-crumble/