Rhubarb Crumble

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the rhubarb with the caster sugar and orange zest in a bowl and leave for 15 minutes, until it releases its juice.

   Mark done Start 15 min timer

2. Heat the oven to 190°C / 375°F.

   Mark done

3. Drain the rhubarb, keeping the juice. Toss the fruit with the cornflour and ginger and tip into a 1.5 litre baking dish with 3 tablespoons of the juice and the orange juice.

   Mark done

4. Rub the butter into the flour and salt until it looks like breadcrumbs, then stir in the demerara sugar and oats.

   Mark done

5. Scatter the crumble evenly over the fruit without pressing it down.

   Mark done

6. Bake 40 to 45 minutes, until the topping is deep golden and the juices bubble up at the edges.

   Mark done Start 40 min timer

7. Rest 10 minutes before serving with custard.

   Mark done

Chef’s Tips

• Drain the rhubarb after sugaring. Too much liquid makes a soggy topping.
• Do not press the crumble down. Loose crumbs bake crisp.
• Serve it with custard. It is what the sourness is for.

Pairing Suggestions

• Homemade custard
• Vanilla ice cream
• Double cream

Storage & Reheating

Refrigerate up to 4 days and reheat at 160°C for 15 minutes. Freeze baked or unbaked for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.