Rhubarb crumble

Making rhubarb crumble © dan&tuesday

Making rhubarb crumble © dan&tuesday

Last Friday, Gill from work brought about 2 k of rhubarb! I took half not really knowing what to do with them. I’ve never seen them in the Philippines and I’ve only tried them since living in in the UK. Still, I’ve always wanted to try making my own crumble and getting a bunch of rhubarb from Gill is my perfect excuse.

Next step is trawling my cookbooks for the easiest rhubarb recipe. Nigella Lawson’s How to be a Domestic Goddess suggests a few things you can do with your rhubarb:

  • make a brown sauce (!!)
  • rhubarb cornmeal cake
  • rhubarb grunt
  • rhubarb schnapps (!)
  • rhubarb tart
  • variation of Victoria sponge
  • rhubarb-crumble kuchen

She did say you can’t have too many rhubarb recipes in a cookbook.

NL’s rhubarb crumble looks more complicated so I decided to go for the ever reliable Delia. This recipe from her book Delia’s Vegetarian Collection calls for ginger to be mixed with the rhubarb and almonds on your crumble. It’s is gorgeous!

Making the crumble © dan&tuesday

Making the crumble © dan&tuesday

You need:

  • about 900g of rhubarb, wash then trim the ends and cut in 1inch sections
  • 1 tsp grated fresh ginger
  • 110g golden caster sugar (get fairtrade if you can)
  • 110g raw whole almonds (with skin)
  • 1 tsp ground ginger
  • 100g cold butter, cut in small cubes
  • 175 g sifted self-raising flour
  • 2 tsp ground cinnamon
  • 110g demerra sugar
  • something to serve it with: I prefer vanilla ice-cream. I’m not a big fan of custard or cream


  • food processor
  • pre-heated oven at 200˚C
  • mixing bowl
  • baking dish about 9in wide, 2in deep

What to do:

  1. Mix the rhubarb with sugar and ginger and put it on the baking dish. Make sure the rhubard is well-covered with sugar. Set it aside and work on the crumble.
  2. Put the butter, ground ginger, ground cinnamon, flour, and sugar in the food processor. Blast it until it looks like a crumble. Add the almonds and do a quick pulse so that the almond is broken down into small chunks. And it’s done!
  3. Before putting the crumble on top of the sugared rhubarb. make sure that there are no big gaps in the baking dish. Just spread the crumble and over the rhubarb. Press it down and then run a fork lightly on the surface.

    Rhubarb crumble © dan&tuesday

    Rhubarb crumble © dan&tuesday

  4. Cook for 35-40 mins (40 mins on my oven!) and then leave it to stand for about 15 mins before serving.
  5. Best served warm with vanilla ice-cream. Or if you are not me, maybe you would like custard or pouring cream.

6 comments on “Rhubarb crumble

  1. i’ve always been very curious about this vegetable(?) root(?) called rhubarb! it looks like celery… what does it taste like???

  2. Rhubarbs are highly loved i Sweden, and rhubarb crumble is one of the best things in spring 🙂 I can also recommend using rhubrabs in marmalade – a little vanilla makes it divine!

  3. Hi, Sunsh, yes rhubarb looks like a celery but it doesn’t taste anything like celery. It’s kind of sour. I’ve only tried it in a crumble. Can you get it in California? You should try it 🙂

    Sara, do you have a recipe for making this rhubarb marmalade? I think my colleague might be bringing some more rhubarb to share.

  4. This crumble was so good it wouldn’t matter what fruit was in it. You could have made it with old newspapers and I’d still have eaten it all…

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