rhubarb crumble

Rhubarb crumble is a delicious crisp recipe made with the tart bright pink Rhubarb and topped with a sweet crunchy crumble topping. This beautiful English dessert is a family favorite!

Rhubarb Crumble

1lb Rhubarb, chopped into 1/2" pieces

Grams (1/2 Cup) Light Brown Sugar

Tablespoons Cornstarch

Lemon

188 Grams (1 1/2 Cups) All-Purpose Flour

Grams (1/2 Cup) Cup Rolled Oats

Salt

150 Grams (3/4 Cup) Light Brown Sugar

Grams (1 Cup) Roasted Walnuts

(3/4 Cup) Unsalted Butter

Preheat your oven to 350F/180C and get an 8 -9-inch plate ready.

Clean and cut your rhubarb into one and a half inch pieces. Add the rhubarb and brown sugar to a medium size pot and cook over low heat.

In a small bowl combine corn starch and lemon juice, whisk to combine until it is a smooth slurry with no lumps. Once the brown sugar is fully melted add the slurry and cook over medium heat for roughly 5 minutes, mixing the whole time. The rhubarb mix should have thickened and look shiny. Add the rhubarb mixture to the baking dish in an even layer.

In a large bowl mix together and all-purpose flour, rolled oats, brown sugar, and salt. Add the roasted walnuts. Next, add the chunks of butter and use your hand to rub the butter into the dry mixture. It is done when you have a thick coarse meal texture.

Sprinkle over rhubarb and bake for 30 minutes, or until the top is golden brown and the rhubarb is bubbling up the sides. Let cool for at least 20 minutes before serving. Best served with heavy cream, Birds custard, or ice cream.

YES YES YES a million times YES! My obsession is so real right now with Rhubarb! I made this last thursday and pretty much had for breakfast lunch and dinner the following day! This is SOOOO GOOD

Have been making Rhubarb Crumble forever!  I too am English but have been transplanted to Langley, British Columbia, Canada.  Just love rhubarb and grow it in the garden.  Excellent as you say, with Ice cream, cream or Birds custard - yummy!  Thanks for sharing this lovely recipe.  I have tried the Rhubarb Crisp but must confess to liking the Crumble just a little bit more.

Easy and delicious. I like that there is a lot of crumble too!

This is my first recipe review but this one was too outstanding not to write something! I’ve never really care for the rhubarb tartness but this recipe has changed my mind. I made a couple small changes, the brown sugar was not melting in the heavy pan I was using but a T of water helped get it started. I also cut the rhubarb lengthwise and then into 1 1/2” pieces because the stalks were really big. It was a big hit with my husband who grew up with his mother’s delightful rhubarb pies and sauces.

Fantastic! I skip the nuts. Sometimes I add strawberries. So good!

BEST RUBARB CRUMBLE EVER!!!! Thank you for the delicious recipe, easy, quick and so yummy!

Warm strawberry rhubarb crisp topped with a scoop of vanilla ice cream is summertime bliss -- an easy to make dessert that&#x27;s loaded with flavorful seasonal fruit. 

Strawberry Rhubarb Crisp - the perfect summer recipe!

strawberries, hulled and halved (quartered if large)

rhubarb, trimmed, cut into 1/2-inch pieces

sugar

all-purpose flour

salt

oats

brown sugar

cinnamon

cardamom

¼ teaspoon ground nutmeg (freshly ground is best)

unsalted butter (½ stick), softened

Vanilla ice cream, optional

Preheat oven to 375ºF. Lightly spray a 8...

Preheat oven to 375ºF. Lightly spray a 8 or 9-inch (9x6) square baking dish with nonstick cooking spray, or rub with butter. 

In a large bowl, combine strawberries, rhubarb, sugar,...

In a large bowl, combine strawberries, rhubarb, sugar, flour, and salt. Scrape fruit into prepared baking dish.

In the same bowl, combine topping ingredients: oats,...

In the same bowl, combine topping ingredients: oats, flour, brown sugar, cinnamon, cardamom, nutmeg, and salt. Add butter, and work it into the dry ingredients, using a pastry cutter, fork, or your hands until mixture resembles a crumble. Sprinkle evenly over fruit mixture. 

Bake 40 minutes, or until fruit is tender...

Bake 40 minutes, or until fruit is tender and bubbling in the center and topping is lightly browned. Cool slightly and serve with vanilla ice cream.

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart.  This is one of my all time favorite rhubarb recipes.

Strawberry Rhubarb Crumble

strawberries

rhubarb

all purpose flour

butter

old fashioned rolled oats

pecan

Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.

In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.

In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.

Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.

Leftovers should be stored in refrigerator.

Fruit crumbles might just my favorite dessert. Love this strawberry rhubarb combo!

YES PLEASE!! Yum, this looks fantastic. I look forward to giving it a go. The crumble with a scoop of ice-cream is right up my alley!

I keep seeing wonderful recipes with strawberries and rhubarb together like this, but I've never tried them together- I know, crazy! This crumble looks marvelous! I would love eating it piping hot out of the oven with a scoop of ice cream.

I saw bunches of rhubarb at my local grocery store - I'm heading back for a bunch because this recipe has gotta happen - with ice cream! :)

Oh my! This Crumble looks so amazing! I still haven't tried Strawberries and Rhubarb yet, but I need to try this for sure!

James Martin’s classic rhubarb crumble recipe will take you to comfort food heaven in six short steps and under an hour.

Each serving provides 630 kcal, 6g protein, 97g carbohydrates (of which 59g sugars), 23g fat (of which 14.5g saturates), 4g fibre and 0.5g salt.

Rhubarb crumble

tbsp caster sugar

ginger

110 grams/4 ounces butter, softened

demerara sugar

flour

double cream

Recipe video above. The only thing I make when rhubarb season arrives - rhubarb crumble! I like to add apple into mine so the filling isn&#39;t just baby-food-mush. Adore the tangy filling - there is nothing else like it. Extra crumbly topping also works well.SERVING WITH ICE CREAM IS A MUST!

Apple and rhubarb crumble

rhubarb stems

white sugar

Granny Smith apples

orange

flour (, plain/all purpose)

(tightly packed) brown sugar

tsp baking powder

cinnamon powder

unsalted butter (, melted)

Vanilla ice cream (-

Preheat oven to 200°C/375°F (180°C fan).

Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8&quot;) (Note 3)

Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed). It will be a sandy mixture.

Scrunch &amp; top: Grab handfuls of crumble and enclose your fist to press into lumps. Break into clumps and scatter over the filling. (Note 4 explains this unusual step!).

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The most viewed rhubarb crumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed rhubarb crumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine