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Mary Berry Rhubarb Crumble

Mary Berry Rhubarb Crumble - recipe card
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A classic British dessert featuring tart, tender rhubarb topped with a buttery, golden oat crumble. The filling is perfectly balanced with just enough sugar to soften the rhubarb’s sharpness, while the crumble provides a satisfying crunch. Serve warm with custard or vanilla ice cream for the ultimate comfort dessert.

Ingredients

Scale
  • For the Rhubarb Filling:
  • 1 lb fresh rhubarb, trimmed and cut into 1-inch pieces
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • Zest of 1 orange (about 2 tsp)
  • For the Crumble Topping:
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (old-fashioned)
  • 1/2 cup light brown sugar, packed
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 tsp fine sea salt

Instructions

  1. Preheat your oven to 375°F / 190°C. Position a rack in the center of the oven. This temperature ensures the crumble browns evenly without burning the topping before the rhubarb softens. A properly preheated oven is critical for consistent baking.
  2. Prepare the rhubarb filling. In a large bowl, combine the 1-inch rhubarb pieces, granulated sugar, cornstarch, vanilla extract, and orange zest. Toss gently with a rubber spatula until the rhubarb is evenly coated. The cornstarch will thicken the juices released during baking, preventing a watery filling. The orange zest adds a bright, floral note that complements the tart rhubarb.
  3. Transfer the coated rhubarb mixture to a 2-quart baking dish (approximately 8×8 inches). Spread it into an even layer, ensuring no large gaps. Using a ceramic or glass dish promotes even heat distribution. Avoid overpacking the dish, as the rhubarb needs space to release steam and cook down.
  4. Make the crumble topping. In a separate medium bowl, whisk together the all-purpose flour, rolled oats, packed light brown sugar, and fine sea salt. The oats add texture and nuttiness, while the brown sugar contributes moisture and a caramel-like flavor. Whisking ensures the salt is evenly distributed.
  5. Incorporate the butter. Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized lumps remaining. The butter must be cold to create a flaky, crisp topping. Overworking the mixture will melt the butter and lead to a dense, greasy crumble.
  6. Assemble the crumble. Sprinkle the crumble topping evenly over the prepared rhubarb filling. Do not press it down; a loose, airy layer ensures maximum crunch. Make sure the topping covers the filling completely to prevent the rhubarb from drying out or bubbling over.
  7. Bake the crumble. Place the dish on the center oven rack and bake for 35-40 minutes. The crumble is done when the topping is deep golden brown and crisp, and the filling is bubbling vigorously around the edges. You should see thick, syrupy bubbles, not watery liquid.
  8. Rest before serving. Remove the crumble from the oven and let it rest on a wire rack for at least 15-20 minutes. This resting time allows the filling to thicken further as it cools slightly, making it easier to serve. The crumble will be very hot straight from the oven.
  9. Check for doneness. Insert a small paring knife into the center of the filling; the rhubarb should be tender with slight resistance, not crunchy. If the topping browns too quickly before the filling bubbles, loosely tent the dish with aluminum foil for the remaining baking time.
  10. Serve warm. Spoon the crumble into individual bowls. The ideal serving temperature is warm, not scalding hot. The contrast between the hot, soft fruit and the crisp, buttery topping is the hallmark of a perfect crumble. Accompany with custard, vanilla ice cream, or lightly whipped cream.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Assemble the crumble in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 3 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 microwave until warm (about 60-90 seconds) or reheat the entire dish, covered with foil, in a 325°F / 163°C oven for 15-20 minutes until warmed through. For best texture, use a conventional oven to re-crisp the topping.

Nutrition

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