This delicious rhubarb crumble recipe is the perfect combination of tart rhubarb and a sweet, buttery crumble topping. It’s easy to make and a comforting dessert for any occasion. With simple ingredients you likely already have at home, this dish is a treat the whole family will love! Serve it warm with ice cream for an extra indulgence.
Ingredients Needed:
For the filling:
- 2 pounds rhubarb, cut into 1-inch pieces (about 6 cups)
- 1 1/4 cups white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
For the crumble topping:
- 1 cup all-purpose flour, divided
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 8 tablespoons (1 stick) butter, cut into cubes
How To Make Rhubarb Crumble Recipe?
- Preheat the Oven: Preheat your oven to 190°C.
- Prepare the Filling: In a medium-sized bowl, mix 900g rhubarb, 250g white sugar, 30g flour, 5g vanilla extract, and 0.5g ground cardamom until well combined. Spoon the mixture into a 23x33cm baking dish.
- Make the Crumble Topping: In a food processor, pulse 120g flour, 3g salt, and 200g light brown sugar until mixed. Add 115g cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. (Alternatively, mix in a bowl and cut in butter using two knives or a pastry cutter.)
- Assemble the Crumble: Evenly spread the crumble topping over the rhubarb mixture in the baking dish.
- Bake the Crumble: Place the dish in the oven and bake for 35-45 minutes, or until the filling is bubbling and the topping is golden brown.
- Cool and Serve: Let the crumble cool for at least 30 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Recipe Tips:
- Use fresh rhubarb – Fresh rhubarb gives the best texture and flavor, but frozen rhubarb will work if fresh isn’t available. Just make sure to thaw it and drain excess water.
- Don’t overmix the crumble: When making the crumble topping, pulse the butter until it forms pea-sized pieces. Overmixing will result in a dense topping instead of a light, crispy one.
- Taste the rhubarb: Rhubarb can be very tart, so taste it before adding sugar. Adjust the sugar if needed to match your preferred sweetness level.
- Keep the butter cold: For the perfect crumble topping, ensure the butter is cold when you mix it with the dry ingredients. This helps create a flaky texture.
- Let it cool: Allow the crumble to cool for at least 30 minutes before serving. This helps the filling set and prevents it from being too runny when you serve it.
How To Store Leftovers?
- Refrigerate: Let the leftover rhubarb crumble and cool to room temperature before refrigerating. Store it in an airtight container for up to 3 days.
- Freeze: After it cools, freeze the rhubarb crumble for up to 3 months. Wrap it tightly in plastic wrap and put it in a freezer-safe container.
Nutrition Facts:
- Calories: 463 kcal
- Total Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 54mg
- Sodium: 5mg
- Potassium: 170mg
- Total Carbohydrate: 69g
- Dietary Fiber: 3g
- Sugars: 50g
- Protein: 4g
Try More Gordon Ramsay Recipes:
Gordon Ramsay Rhubarb Crumble Recipe
Description
This delicious rhubarb crumble recipe is the perfect combination of tart rhubarb and a sweet, buttery crumble topping. It’s easy to make and a comforting dessert for any occasion. With simple ingredients you likely already have at home, this dish is a treat the whole family will love! Serve it warm with ice cream for an extra indulgence.
Ingredients
For the filling:
For the crumble topping:
Instructions
- Preheat the Oven: Preheat your oven to 190°C.
- Prepare the Filling: In a medium-sized bowl, mix 900g rhubarb, 250g white sugar, 30g flour, 5g vanilla extract, and 0.5g ground cardamom until well combined. Spoon the mixture into a 23x33cm baking dish.
- Make the Crumble Topping: In a food processor, pulse 120g flour, 3g salt, and 200g light brown sugar until mixed. Add 115g cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces. (Alternatively, mix in a bowl and cut in butter using two knives or a pastry cutter.)
- Assemble the Crumble: Evenly spread the crumble topping over the rhubarb mixture in the baking dish.
- Bake the Crumble: Place the dish in the oven and bake for 35-45 minutes, or until the filling is bubbling and the topping is golden brown.
- Cool and Serve: Let the crumble cool for at least 30 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Notes
- Use fresh rhubarb – Fresh rhubarb gives the best texture and flavor, but frozen rhubarb will work if fresh isn’t available. Just make sure to thaw it and drain excess water.
- Don’t overmix the crumble: When making the crumble topping, pulse the butter until it forms pea-sized pieces. Overmixing will result in a dense topping instead of a light, crispy one.
- Taste the rhubarb: Rhubarb can be very tart, so taste it before adding sugar. Adjust the sugar if needed to match your preferred sweetness level.
- Keep the butter cold: For the perfect crumble topping, ensure the butter is cold when you mix it with the dry ingredients. This helps create a flaky texture.
- Let it cool: Allow the crumble to cool for at least 30 minutes before serving. This helps the filling set and prevents it from being too runny when you serve it.
Gordon Ramsay Rhubarb Crumble Recipe