Description
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.
Ingredients
For the filling:
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Rhubarb (900g / 2 lbs, trimmed and chopped into 1-inch pieces)
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Caster Sugar (175g / ¾ cup)
For the crumble topping:
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Plain Flour (175g / 1¼ cups)
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Butter (cold, diced – 115g / ½ cup)
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Demerara or Caster Sugar (85g / ⅓ cup)
Optional: A pinch of ground ginger or cinnamon can be added to the rhubarb for extra warmth.
Instructions
Step 1: Preheat the oven
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- Preheat your oven to 190°C (170°C fan) / 375°F / Gas 5.
Step 2: Prepare the rhubarb filling
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- Place the chopped rhubarb into the base of an ovenproof dish.
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- Sprinkle evenly with the caster sugar. If your rhubarb is very tart, you can increase sugar slightly.
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- Toss gently to coat and set aside while you make the topping.
Step 3: Make the crumble topping
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- In a mixing bowl, add the flour and cold, diced butter.
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- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
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- Stir in the sugar, mixing evenly.
Step 4: Assemble and bake
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- Sprinkle the crumble mixture over the rhubarb, covering it evenly without pressing down.
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- Bake for 35–40 minutes or until the topping is golden and the fruit is bubbling around the edges.
Step 5: Serve warm
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- Let the crumble sit for 5–10 minutes before serving. Enjoy with custard, vanilla ice cream, or whipped cream.