Recipes Desserts Mary Berry Rhubarb Crumble

Mary Berry Rhubarb Crumble & Ginger Recipe

by Caroline Sciberras
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Rhubarb is a widely used ingredient in English cuisine. Its main feature, which makes it really special and unique, is the slightly sour aftertaste, very similar to lemon or lime. And rhubarb is the protagonist of the Mary Berry Rhubarb Crumble & Ginger dessert I’m about to present to you with an original English preparation with a very dry and fine crust on the surface.

rhubarb-crumble

Yields: 4 portion
Prep Time: 10 mins Cook Time: 30 mins Total: 40 mins


Mary Berry Rhubarb Crumble and Ginger Ingredients

  • 10 sticks rhubarb
  • 4 tbsp water
  • 8 tbsp caster sugar
  • 1 tsp powdered ginger
  • 7 tbsp butter softened
  • ½ cup light muscovado sugar
  • ¾ cups wholemeal flour
  • double cream

Mary Berry Rhubarb Crumble and Ginger Recipe

  • Preheat the oven to 180C (fan 160°C)
  • Cut the rhubarb into 3 inch sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar.
  • Roast for 10 minutes and then sprinkle the ginger and mix well.

Make the crumble topping

  • Place the flour in a bowl and add the butter. Rub the butter into the flour then stir in the muscovado sugar to make the crumble topping.

Make the crumble

  • Fill an ovenproof dish with the rhubarb.
  • Sprinkle the crumble topping over the rhubarb and bake for 30 minutes, or until the crumble topping is crisp and golden-brown. Also make sure that the rhubarb filling is bubbling. Test if the rhubarb is tender and if not cover the crumble with foil and leave further in the oven.
  • Allow to cool slightly before serving with double cream.
rhubarb-crumble

Mary Berry Rhubarb and Ginger Crumble

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine British
Servings 4 people

Ingredients
  

  • 10 sticks rhubarb
  • 4 tbsp water
  • 8 tbsp caster sugar
  • 1 tsp powdered ginger
  • 7 tbsp butter softened
  • ½ cup light muscovado sugar
  • ¾ cups wholemeal flour
  • double cream

Instructions
 

  • Preheat the oven to 180C (fan 160°C)
  • Cut the rhubarb into 3 inch sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar.
  • Roast for 10 minutes and then sprinkle the ginger and mix well.

Make the crumble topping

  • Place the flour in a bowl and add the butter. Rub the butter into the flour then stire in the muscovado sugar to make the crumble topping.

Make the crumble

  • Fill an ovenproof dish with the rhubarb.
  • Sprinkle the crumble topping over the rhubarb and bake for 30 minutes, or until the crumble topping is crisp and golden-brown. Also make sure that the rhubarb filling is bubbling. Test if the rhubarb is tender and if not cover the crumble with foil and leave further in the oven.
  • Allow to cool slightly before serving with double cream.
Keyword crumble, ginger, rhubarb

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