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Mary Berry Rhubarb and Ginger Crumble

Mary Berry Rhubarb and Ginger Crumble
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A classic British dessert featuring tart rhubarb stewed with fresh ginger and brown sugar, topped with a buttery, crisp oat and flour crumble. The ginger adds a warm, spicy note that perfectly balances the sharpness of the rhubarb, creating a comforting and elegant finish to any meal.

Ingredients

Scale
  • For the Rhubarb Filling:
  • 1 lb fresh rhubarb, washed, trimmed, and cut into 1-inch pieces
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp (15g) fresh ginger, finely grated
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) fresh orange juice
  • 1 tbsp (8g) cornstarch
  • For the Crumble Topping:
  • 3/4 cup (94g) all-purpose flour
  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (113g / 1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 tsp (1.5g) fine sea salt

Instructions

  1. Preheat your oven to 375°F / 190°C. Position a rack in the center of the oven. This temperature is ideal for baking the crumble, as it allows the fruit to bubble and soften while the topping browns evenly and crisps without burning.
  2. Prepare the rhubarb filling. In a large mixing bowl, combine the 1-inch rhubarb pieces, 1/2 cup brown sugar, grated ginger, vanilla extract, and orange juice. Toss gently with a rubber spatula until the rhubarb is evenly coated. The sugar will begin to draw out the rhubarb’s juices, and the orange juice adds a subtle brightness that complements the ginger.
  3. Sprinkle the cornstarch over the rhubarb mixture. Toss again thoroughly to ensure every piece has a light, even coating. The cornstarch is essential as it will thicken the released fruit juices during baking, preventing a watery filling. Set the bowl aside while you make the crumble topping.
  4. Make the crumble topping. In a separate, medium-sized bowl, whisk together the all-purpose flour, rolled oats, the remaining 1/2 cup of brown sugar, and the fine sea salt. Using a whisk ensures the dry ingredients are evenly distributed and aerated, which helps create a lighter crumb.
  5. Add the cold, cubed butter to the dry ingredients. Using your fingertips, a pastry cutter, or two forks, work the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized lumps of butter remaining. It’s crucial that the butter stays cold; this creates steam pockets during baking, resulting in a flaky, crisp texture. Avoid over-mixing into a uniform paste.
  6. Assemble the crumble. Transfer the prepared rhubarb filling and any accumulated juices into a 9-inch pie dish or a 1.5-quart baking dish, spreading it into an even layer. Scatter the crumble topping evenly over the fruit, covering it completely but not packing it down. The loose, uneven texture of the topping will provide the best crunch.
  7. Place the baking dish on a rimmed baking sheet. This catches any potential bubble-overs from the filling, preventing a mess in your oven and making cleanup easier. The baking sheet also promotes more even heat distribution around the dish.
  8. Bake for 30-35 minutes. The crumble is done when the fruit filling is visibly bubbling around the edges and the topping is a deep, golden brown. You should be able to smell the caramelized sugar and toasted oats. If the topping browns too quickly, you can loosely tent it with aluminum foil.
  9. Remove the crumble from the oven and place it on a wire cooling rack. It is essential to let it rest for at least 15-20 minutes before serving. This resting time allows the filling to thicken properly as it cools slightly, preventing it from being too runny when scooped.
  10. Serve warm. This crumble is excellent on its own or accompanied by pouring cream, custard, or a scoop of high-quality vanilla ice cream. The contrast of the warm, tart filling and the cold, creamy accompaniment is classic and delightful.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. Freezing: Assemble the crumble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time, or thaw overnight in the refrigerator before baking as directed. Reheating: Reheat individual portions in a 350°F / 177°C oven for 10-15 minutes until warmed through, or microwave in 30-second intervals. Oven reheating will best restore the topping’s crispness.

Nutrition

Keywords: rhubarb crumble, rhubarb and ginger crumble, Mary Berry crumble, British dessert, fruit crumble, ginger dessert, easy baked dessert, oat crumble topping, spring dessert, comfort food, family dessert, fruit crisp

Find it online: https://britishrecipes.uk/mary-berry-rhubarb-and-ginger-crumble/