Mary Berry Rhubarb Crumble is the perfect old-fashioned dessert, featuring a delectable combination of wholemeal flour, muscovado sugar, and powdered ginger baked atop tender and succulent fruit. Pair it with custard or ice cream and this recipe makes you feel like you’re in heaven.
Prep: 10 mins Total: 35 mins Yields: 12
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.
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Why you’ll like it
- Healthier and Tastier Crumble. Mary Berry uses wholemeal flour in this recipe making it in general a healthier and tastier crumble compared with the ready-made crumbles you find in shops and supermarkets.
- There’s nothing like rhubarb!
- Rhubarb and Ginger Combination. I find this combination captivating. After many experiments, I believe a rhubarb crumble needs either a ginger or citrus zing to taste special.
- Pair It with Ice Cream. Serving this crumble with double cream, ice cream, or Greek yoghurt adds a comforting richness that beautifully complements the tartness of the rhubarb and the sweet, crunchy topping.
Mary Berry Rhubarb Crumble and Ginger Recipe
What is the Mary Berry Rhubarb Crumble?
Rhubarb Crumble is a dessert that is very popular in the UK. Prepared with a base from fresh rhubarb stalks, this Mary Berry Rhubarb Crumble takes a little of the rhubarb’s sour flavour which tends to mellow when cooked and that is why adding sugar to contrast its tart taste is very important. In particular, this recipe by Mary Berry is high in antioxidants found in the fresh rhubarb and also thanks to the ginger which also adds an invigorating aroma to the base.
Ingredients
For the base:
- Rhubarb sticks – 10 rhubarb sticks cut into 3-inch sticks
- Water – 4 tablespoons water
- Caster sugar – 8 tablespoons
- Dry ginger Powder – 1 teaspoon
For the topping:
- Wholemeal flour – ¾ cups wholemeal flour or use all-purpose flour.
- Unsalted butter – 7 tablespoons unsalted butter, softened
- Light muscovado sugar – ½ cup light muscovado sugar
For serving:
- Double cream – double cream (optional). Use as much as you want but feel free to replace it with your favorite topping. I use whatever I have in my pantry or refrigerator and usually my choice falls on the 10% fat Greek Yogurt which is tasty and fulfilling.
How to make Mary Berry Rhubarb Crumble with Ginger
- Preheat the oven. Preheat the oven to 180°C (fan 160°C)
- Prepare 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.
- Prepare the fruit base. 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.
- For assembling and baking the rhubarb 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.
- Serve. Allow to cool slightly before serving with double cream.
Tips
- Stack it with Rhubarb: When cooking rhubarb, it tends to shrink as it bakes. So, feel free to stack it generously in your baking dish to ensure you have plenty of delicious filling.
- Crunchy Crumble Perfection: To achieve that perfect crunchy texture in your crumble topping, it’s essential to use cold butter. Keep your butter nice and cold when incorporating it into the crumble mixture. Avoid pressing the crumble down onto the rhubarb; instead, leave it loose. This will result in a delightful, crispy topping.
- Prepare in Advance: If you want to save time on the day you plan to bake your rhubarb crumble, you can make the crumble mixture in advance. Store it in the fridge or freezer until you’re ready to use it. This can be a handy time-saving tip for busy cooks.
Variations
- Strawberry Rhubarb Crumble: Add fresh or frozen strawberries to the rhubarb filling for a sweet and tangy twist. The combination of strawberries and rhubarb is a classic and delicious pairing. You might also like the Strawberry & Rhubarb Pie by Mary Berry.
- Mixed Berry Rhubarb Crumble: Combine rhubarb with a mix of berries like blueberries, raspberries, or blackberries for a colourful and fruity variation. Mary Berry’s Blackberry and Apple Crumble Tart is also very popular with our readers.
- Orange Zest Rhubarb Crumble: Add orange zest to the crumble topping or mix it into the rhubarb filling for a citrusy kick
How to serve Mary Berry Rhubarb Crumble
- Choose a Serving Dish: Select a suitable serving dish. Individual ramekins or small dessert bowls work well for portion control, but you can also serve it family-style in a larger dish.
- Portion the Crumble: Use a spoon or spatula to scoop out portions of the rhubarb crumble and place them in the serving dish(es). Make sure to include a good mix of the rhubarb filling and the crumbly topping.
- Pair it: Enjoy it with a scoop of vanilla ice cream, a dollop of custard, or a spoonful of whipped cream. These toppings add a creamy contrast to the tartness of the rhubarb and the crunch of the crumble topping. Feel free to add your favourite or offer a variety of toppings for your guests to choose from.
- Serve Warm: Rhubarb crumble is best served warm, so try to serve it as soon as it’s ready or reheated. The contrast between the warm crumble and the cold ice cream or custard is particularly appealing.
You might like more…
MORE COBBLER / CRUMBLE RECIPES:
- Mary Berry Blackberry and Apple Crumble
- Mary Berry Apple Crumble
- Mary Berry Plum Crumble
- Apple and Blackberry Crumble
- Apple Cobbler Pioneer Woman
- Lemon Cheesecake Crumble Cake
MORE RHUBARB GUIDES & RECIPES
- Strawberry & Rhubarb Pie Mary Berry
- Rhubarb and Ginger Queen of Puddings
- Best 5 Substitutes for Rhubarb
Mary Berry Rhubarb Crumble and Ginger Recipe
Mary Berry Rhubarb Crumble and Ginger recipe is the perfect old-fashioned dessert, featuring a delectable combination of wholemeal flour, muscovado sugar, and powdered ginger baked atop tender and succulent fruit.
Ingredients
For the fruit base
- 10 rhubarb sticks cut into 3-inch sticks
- 4 tablespoons water
- 8 tablespoons caster sugar
- 1 teaspoon powdered ginger
For the crumble topping
- ¾ cups wholemeal flour
- 7 tablespoons butter softened
- ½ cup light muscovado sugar
For serving
- 1 cup double cream
Instructions
- Preheat the oven. Preheat the oven to 180°C (fan 160°C)
- Prepare 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.
- Prepare the fruit base. 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.
- For assembling and baking the rhubarb 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.
- Serve. Allow to cool slightly before serving with double cream.
Tried and tested Mary Berry Rhubarb Crumble. I liked the twist of ginger to the traditional rhubarb crumble recipe. Thank you for the extra tips.
That’s great! Mary’s rhubarb crumble is both tasty and full of antioxidants…