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Easy Rhubarb Crumble

Delia Smith Rhubarb Crumble recipe
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This crumble features fresh chopped rhubarb sweetened with sugar and topped with a simple mixture of flour, butter, and sugar, baked until crisp and golden. This recipe emphasizes simplicity and balance, letting the rhubarb shine through without overpowering sweetness or complexity.

Ingredients

For the filling:

  • Rhubarb (900g / 2 lbs, trimmed and cut into 1-inch pieces)

  • Caster Sugar (175g / ¾ cup)

  • Optional: Zest of 1 orange or ½ tsp ground ginger for added flavor

For the crumble topping:

  • Plain Flour (175g / 1¼ cups)

  • Cold Butter (115g / ½ cup, diced)

  • Demerara Sugar or Light Brown Sugar (85g / ⅓ cup)

Instructions

Step 1: Preheat the oven

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

Step 2: Prepare the rhubarb filling

  1. Place the chopped rhubarb into the base of your baking dish.

  2. Sprinkle evenly with caster sugar (and orange zest or ginger if using).

  3. Toss gently to coat and set aside.

Step 3: Make the crumble topping

  1. In a mixing bowl, add plain flour and cold butter.

  2. Rub together using your fingertips until the mixture resembles coarse breadcrumbs.

  3. Stir in the sugar, distributing it evenly through the mix.

Step 4: Assemble and bake

  1. Evenly scatter the crumble mixture over the rhubarb.

  2. Bake in the preheated oven for 35–40 minutes, until the top is golden brown and the fruit is bubbling at the edges.

Step 5: Cool slightly and serve

  • Let the crumble cool for 5–10 minutes, then serve warm with custard, cream, or ice cream.

Find it online: https://britishbakingrecipes.co.uk/rhubarb-crumble/