Mary Berry Rhubarb Crumble Recipe

Mary Berry’s Rhubarb Crumble is a simple yet comforting British dessert that brings together the sharpness of fresh rhubarb and the crunch of a golden buttery topping. It’s a go-to recipe for chilly evenings, Sunday roasts, or whenever you need a classic, heart-warming pudding. Served with custard, cream, or ice cream, it never fails to impress.

What is Mary Berry Rhubarb Crumble?

This traditional dessert consists of soft, stewed rhubarb sweetened with sugar, then topped with a crumbly mixture of flour, butter, and sugar. Mary Berry’s version keeps it classic and straightforward, ensuring the natural tartness of the rhubarb shines through while being perfectly balanced by the sweet, golden topping.

Other Popular Recipes

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

Why You Should Try This Recipe

• Simple and Traditional – No complex steps, just wholesome ingredients.
• Perfectly Balanced – Sweet, tart, and buttery all in one.
• Ideal for Make-Ahead – Can be prepped in advance and baked fresh.
• Crowd-Pleaser – Loved by kids and adults alike.
• Customizable – Add apples, oats, or spices if desired.

Ingredients Needed to Make Mary Berry Rhubarb Crumble

For the filling:

• Rhubarb (900g / 2 lbs, trimmed and chopped into 1-inch pieces)
• Caster Sugar (175g / ¾ cup)

For the crumble topping:

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

Optional: A pinch of ground ginger or cinnamon can be added to the rhubarb for extra warmth.

Equipment Needed

• Mixing bowl
• Ovenproof baking dish (around 1.5L capacity)
• Pastry blender or fingertips for rubbing in
• Spoon and measuring scales or cups
• Oven preheated to 190°C (170°C fan) / 375°F / Gas Mark 5

Instructions to Make Mary Berry Rhubarb Crumble

Step 1: Preheat the oven

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

Step 2: Prepare the rhubarb filling

• Place the chopped rhubarb into the base of an ovenproof dish.
• Sprinkle evenly with the caster sugar. If your rhubarb is very tart, you can increase sugar slightly.
• Toss gently to coat and set aside while you make the topping.

Step 3: Make the crumble topping

• In a mixing bowl, add the flour and cold, diced butter.
• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir in the sugar, mixing evenly.

Step 4: Assemble and bake

• Sprinkle the crumble mixture over the rhubarb, covering it evenly without pressing down.
• Bake for 35–40 minutes or until the topping is golden and the fruit is bubbling around the edges.

Step 5: Serve warm

• Let the crumble sit for 5–10 minutes before serving. Enjoy with custard, vanilla ice cream, or whipped cream.

What Goes Well With Mary Berry Rhubarb Crumble

• Vanilla Custard – The ultimate British pairing.
• Whipped Cream – Adds lightness to each bite.
• Clotted Cream or Double Cream – Rich and indulgent.
• Vanilla Ice Cream – A cool contrast to the warm crumble.
• Fresh Strawberries – Add extra fruity notes on the side.
• A drizzle of honey – To soften any remaining tartness.

Expert Tips for the Best Rhubarb Crumble

• Use fresh rhubarb when in season – It gives the best flavor and texture.
• Chop rhubarb evenly – For uniform cooking.
• Keep the butter cold – It creates a crisp and light crumble.
• Don’t overwork the topping – Keep it light and crumbly.
• Make it ahead – Assemble and refrigerate, then bake fresh when needed.

Easy Variations of Mary Berry Rhubarb Crumble

• Rhubarb and Apple Crumble – Replace ⅓ of the rhubarb with sliced cooking apples.
• Oaty Topping – Replace 50g of flour with rolled oats for a heartier texture.
• Spiced Crumble – Add a pinch of cinnamon or nutmeg to the topping.
• Nutty Crumble – Stir in chopped almonds or hazelnuts for crunch.
• Gluten-Free Version – Use gluten-free plain flour and certified oats.

Best Practices to Store Mary Berry Rhubarb Crumble

• Refrigerate Leftovers – Store in an airtight container for up to 3 days.
• Reheat Gently – Warm in the oven at 160°C (325°F) or microwave individual portions.
• Freeze Before Baking – Assemble, cover, and freeze for up to 3 months. Bake from frozen for an extra 10 minutes.

Nutrition Value (per serving, based on 6 servings)

• Calories: ~320
• Carbohydrates: ~45g
• Sugar: ~28g
• Fat: ~13g
• Fibre: ~2g

FAQs

Can I use frozen rhubarb for crumble?

Yes, frozen rhubarb works well. Thaw it completely and drain excess liquid before adding sugar. You may also want to slightly reduce the sugar since freezing can soften the tartness.

Do I need to pre-cook the rhubarb before baking?

No pre-cooking is required. The rhubarb will soften perfectly in the oven as it bakes beneath the crumble topping.

How do I stop rhubarb crumble from being watery?

Make sure to drain rhubarb if it’s frozen and avoid over-sugaring. Also, don’t cover the crumble too tightly after baking, as steam can make the topping soggy.

Can I prepare rhubarb crumble in advance?

Yes! You can assemble the crumble ahead of time and refrigerate it for up to 24 hours, or freeze it unbaked and cook it straight from frozen, adding 10–15 minutes to the baking time.

Final Words

Mary Berry’s Rhubarb Crumble is the epitome of a classic British dessert—tangy, sweet, buttery, and completely satisfying.

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