Delicious & easy Rhubarb Crumble (Rhubarb Crisp) makes most divine seasonal dessert. Sweet, tangy and combining different textures it’s perfect follow-on to any meal. Best served with your choice of cream, ice cream or custard.
Crumbles (crisps) using seasonal fruit must be one of the simplest and most comforting desserts out there. Rhubarb is perfect in a crumble (crisp) and even avid rhubarb haters change their tune after trying this recipe.
Why is this Rhubarb Crumble (Rhubarb Crisp) so great & serving suggestions
I absolutely adore this seasonal dessert for it’s comforting qualities, combination of textures (soft rhubarb with crunchy topping) and flavours (mixture of sweet and tangy). It makes a perfect desert to follow family Sunday lunch and can be made ahead and cooked as you are enjoying your main meal.
I don’t know about you but I prefer more crumble to fruit ratio so this recipe has got a generous amount of it. Feel free to adjust it as per your liking.
Even if rhubarb is not usually your thing, this humble crumble (crisp) recipe really transforms it and you really cannot beat it when served with either custard or ice cream! Personally, I love it with a drizzle of cream to mellow the sweetness but the choice is yours!
Getting your rhubarb ready for crumble couldn’t be easier. Simply wash it well and discard any leaves (you don’t want to eat them as they are poisonous). Next step would be to simply cut the rhubarb into small chunks/ pieces. Make them as big or as small as you want but try to stay quite uniform. I usually cut them into 1.5cm/0.5inch slices. Mix them with some sugar and pop into your baking dish (any baking dish or even tray will do).
Just in case you are wondering there is absolutely no need to peel the rhubarb!
Can I use frozen rhubarb?
This recipe will work with both fresh and frozen rhubarb. If using frozen rhubarb you can either defrost it first (if you got it frozen in one big clump) or if you froze it nicely separated simply use it as you would fresh one. The only difference will be that your crumble (crisp) might take slightly longer to cook (keep a watchful eye on it).
How to make Rhubarb Crumble (Rhubarb Crisp)?
Storing, freezing & reheating rhubarb crumble (rhubarb crisp)
If you have any crumble (crisp) leftovers simply keep it on the countertop until cooled them move to the fridge and eat within 3-4 days. I find that reheating in the microwave works a treat (you really don’t need long approx. 20-30 seconded per serving will do).
When it comes to freezing rhubarb crumble (rhubarb crisp) my advice would be to freeze uncooked fruit and crumble (crisp) topping separately. Firstly, I would freeze prepared rhubarb in a single layer on a baking tray (if you can fit one in your freezer) and without sugar. Once frozen solid, put all the rhubarb chunks into the plastic bag and back into the freezer. As for the topping simply prepare it as per recipe below and pop in the freezer friendly bag.
When you are ready to bake your crumble simply place your frozen rhubarb in a single layer in a buttered baking dish and sprinkle over some sugar. Get the bag with frozen crumble (crisp) topping from the freezer and in case it got a bit lumpy simply bang it couple of times against the kitchen counter (or use rolling pin) to separate it a bit. Sprinkle it over the rhubarb and bake in the preheated oven as per the recipe below. You might have to increase the timing slightly.
Easy Rhubarb Crumble (Rhubarb Crisp)
- 500 g rhubarb cut into small chunks
- 50 g demerara sugar or any other brown sugar available
- 1 tsp cinnamon optional
Crumble (Crisp) Topping
- 100 g plain (all-purpose) flour
- 40 g ground almonds (almond meal)
- 40 g porridge oats
- 90 g demerara sugar or any other brown sugar available
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 90 g unsalted butter or baking spread cold
- a little bit of butter/baking spread for buttering baking dish
- Preheat the oven to 180C/350F/Gas Mark 4 and butter a baking dish you will be using.
- Clean and chop your rhubarb into chunky pieces and put it into the baking dish.
- Sprinkle over demerara sugar and mix it in gently. Make sure your rhubarb chunks are distributed in a nice, even layer.
Rhubarb Crumble (Crisp) Topping Instructions
- If you are using food processor add all the ingredients and pulse gently until you get crumbs like consistency. You can also make this toppping by hand by putting all the ingredients with the exception of butter/spread into a large bowl and giving them a good mix. Add grated cold buter or chunks of baking sperad and work it into the flour mixture until you get crumbs like consistency.
- Sprinkle crumble (crisp) topping over the rhubarb. Feel free to make little clusters if you wish.
- Bake in the preheated oven for 30-40 minutes until golden and bubbly.
- Enjoy with cream, custard or some ice cream!
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- The crumble (crisp) will keep in the fridge for up to 4 days and can be reheated in the microwave or oven.
- Can be made ahead and frozen (uncooked). Fruit and topping should be frozen separately (see info in the post above).
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