Recipes Desserts Crisps, Cobblers & Crumbles Mary Berry Rhubarb Crumble

Mary Berry Rhubarb Crumble & Ginger Recipe

by Caroline Sciberras
0 comment 6 minutes read

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

rhubarb and ginger crumble mary berry

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. Pair it with custard or ice-cream and this recipe makes you feel like you’re in heaven.

RELATED:
Mary Berry Apple Crumble


What is the Rhubarb Crumble and Ginger?

Rhubarb Crumble is a dessert that is very popular in the UK. Prepared with a base from fresh rhubarb stalks, this crumble takes a little the rhubarb’s sour flavor 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.

Why you’ll love 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.
  • Perfect Pairing: Serving this crumble with double cream, ice cream, or Greek yogurt adds a comforting richness that beautifully complements the tartness of the rhubarb and the sweet, crunchy topping.

rhubarb crumble serving

Mary Berry Rhubarb Crumble and Ginger Recipe

Ingredients

For the base:

For the topping:

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.

Instructions

For the topping:

  1. 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.

For crumble assembly:

  1. Preheat the oven to 180C (fan 160°C)
  2. Cut the rhubarb into 3-inch sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar.
  3. Roast for 10 minutes and then sprinkle the ginger and mix well.
  4. Fill an ovenproof dish with the rhubarb.
  5. 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.
  6. Allow to cool slightly before serving with double cream.

Tips

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Mixed Berry Rhubarb Crumble: Combine rhubarb with a mix of berries like blueberries, raspberries, or blackberries for a colorful and fruity variation. Mary Berry’s Blackberry and Apple Crumble Tart is also very popular with our readers.
  3. 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 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 favorite 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:

MORE RHUBARB GUIDES & RECIPES

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mary berry rhubarb crumble

Mary Berry Rhubarb and Ginger Crumble


Ingredients

Units Scale

FOR THE BASE:

  • 10 Rhubarb sticks. (Cut into 3 inch sticks)
  • 4 tbsp water
  • 8 tbsp caster sugar
  • 1 tsp powdered ginger

FOR THE TOPPING:

  • 3/4 cups wholemeal flour
  • 7 tbsp butter softened
  • 1/2 cup light muscovado sugar

FOR SERVING:

  • double cream

Instructions

FOR THE TOPPING:

  1. 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.

ASSEMBLE CRUMBLE:

  1. Preheat the oven to 180C (fan 160°C)
  2. Cut the rhubarb into 3 inch sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar.
  3. Roast for 10 minutes and then sprinkle the ginger and mix well.
  4. Fill an ovenproof dish with the rhubarb.
  5. 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.
  6. Allow to cool slightly before serving with double cream.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Keywords: crumble, ginger, rhubarb

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