A Proper Rhubarb Crumble
There is nothing quite so comforting as a traditional rhubarb crumble, served steaming hot from the oven. This recipe guarantees a perfectly balanced dessert, with a crisp topping and beautifully tender fruit.
The arrival of the first slender, pink stems of forced rhubarb in the shops is one of the great joys of late winter, a promise that spring is not too far away. A crumble is, without question, one of the finest ways to celebrate it. It’s a pudding that requires no great ceremony or skill, yet delivers more comfort and satisfaction than almost any other dessert I can think of.
The secret to a truly great crumble lies in the balance of its two key components. The fruit base must be sharp, tangy, and just tender, never a watery mush. The topping needs to be a perfect contrast: light, crisp, and buttery, with a lovely rubble-like texture that gives the dish its name. Getting this right is not difficult, but it does require a little care and attention to the method.
This is a recipe I have relied on for decades. It is straightforward, utterly dependable, and the result is always met with contented sighs around the table. It is the sort of food that feels like a warm hug in a bowl, perfect for a Sunday lunch or a simple weeknight treat.
Why You'll Love This Recipe
- The 'rubbing in' method, using cold butter and fingertips, creates a light, sandy texture for the topping, preventing it from becoming a solid, heavy lid during baking.
- Gently pre-cooking the rhubarb ensures it is perfectly tender and allows you to control the sweetness and liquid content before it goes into the oven, preventing a soggy base.
- Adding rolled oats to the crumble mix not only provides a lovely chewy texture but also helps it to become wonderfully crisp and golden in the oven.
Ingredients
- For the fruit filling:
- 700g (1 lb 9 oz) young rhubarb, trimmed
- 100g (4 oz) caster sugar
- Finely grated zest of 1 orange (optional)
- For the crumble topping:
- 225g (8 oz) plain flour
- A pinch of salt
- 110g (4 oz) butter, cold and cut into small cubes
- 50g (2 oz) demerara sugar
- 50g (2 oz) rolled oats (not instant)
Equipment Needed
1.5 litre (2½ pint) shallow ovenproof dish · Large mixing bowl · Medium saucepan · Kitchen scales · Sieve · Baking tray
Step-by-Step Instructions
- First, pre-heat your oven to 190°C (170°C fan), Gas Mark 5. You will need a shallow ovenproof dish with a capacity of about 1.5 litres (2½ pints).
- Prepare the fruit. Wash the rhubarb stems and chop them into bite-sized chunks, about 2-3cm (1 inch) long. Place them in a medium saucepan with the caster sugar and the orange zest, if you're using it.
- Place the pan over a low heat and cook gently for about 5-7 minutes, stirring occasionally. You are not trying to cook it completely, merely to soften it and encourage it to release some of its juices. It should still hold its shape. Once done, tip the rhubarb and its juices into your ovenproof dish and spread it out evenly.
- Now, for the topping. Sift the plain flour and salt into a large, cool mixing bowl. Add the cubes of cold butter.
- Using just the tips of your fingers, begin to rub the butter into the flour. Lift the mixture as you work to incorporate air. Continue until the mixture resembles coarse, sandy breadcrumbs. Do try to work quickly so the butter doesn't warm up and become greasy.
- Stir the demerara sugar and the rolled oats into the flour and butter mixture, ensuring they are evenly distributed. This combination will give you a wonderfully crunchy and flavourful topping.
- Spoon the crumble mixture evenly over the top of the rhubarb in the dish. It's very important that you don't press it down; a loose, light layer will result in the crispiest topping.
- Place the dish on a baking tray (to catch any bubbling juices) and bake on the middle shelf of the pre-heated oven for 35-40 minutes. The crumble is ready when the topping is a beautiful golden brown and you can see the pink fruit juice bubbling up at the sides.
- Allow the crumble to stand for 5-10 minutes before serving, as it will be volcanically hot straight from the oven. Serve warm with custard, cream, or ice cream.
Delia's Notes from the Kitchen
The tartness of rhubarb is its defining characteristic, so do resist the temptation to add too much sugar. You want to temper the sharpness, not eliminate it. For an extra layer of texture and flavour, you could scatter a handful of flaked almonds over the crumble topping for the final 10-15 minutes of baking.
How to Store & Reheat
Leftover crumble can be stored, once completely cool, covered in the fridge for up to 3 days. To reheat, place it in an oven preheated to 160°C (140°C fan) for 15-20 minutes, or until warmed through. This method will help to re-crisp the topping. I would advise against using a microwave, as it will make the topping soft and soggy.
Frequently Asked Questions
My crumble topping is always soggy. What am I doing wrong?
There are two likely culprits. Firstly, ensure your fruit isn't too wet when you put the topping on. Stewing it gently first, as in this recipe, helps control the liquid. Secondly, never, ever press the crumble topping down; it needs to be a loose, airy layer to allow steam to escape and the top to crisp up.
Can I use frozen rhubarb for this recipe?
Yes, you can. However, you must thaw it completely first and then drain away any excess water that has been released. If you don't, the filling will be far too watery and will result in a soggy base.
Can I prepare the crumble ahead of time?
You can. For the very best results, prepare the cooked fruit base and the dry crumble topping separately. Store the fruit in its dish in the fridge, and the topping in a covered bowl. Then, just before you want to bake it, simply spoon the topping over the fruit and place it in the oven.
Why is it important to use cold butter and my fingertips?
The aim of 'rubbing in' is to coat the flour particles with small, cold pieces of fat. This creates a light, short texture. If the butter is warm or you use your whole palms, the butter will melt and create a heavy, greasy paste instead of light crumbs.
Can I make this crumble gluten-free?
Yes, you can adapt it. Use a good-quality gluten-free plain flour blend in place of the standard flour, and ensure you use certified gluten-free oats. The method remains exactly the same.