The perfect spring and summer dessert. Serve at peak rhubarb season, topped with ice cream or vanilla custard. It’s sweet, tart, and generally heavenly.
There’s something about rhubarb that just screams summer, am I right? I mean apart from the obvious reason that it is only really freshly available through spring and summer in the Northern Hemisphere. There’s a wild freshness to it and it’s absolutely beautiful.
Looking a kind of like overgrown rainbow chard, rhubarb is a surprising plant. Unlike chard, rhubarb’s foliage is poisonous, so only the pinkish-red stalks are eaten. And, although technically a vegetable, it is popularly classified as a fruit due to its uses, which are primarily in desserts. 
My favorite way of preparing rhubarb is to make a very simple, but utterly delicious crumble with it. It’s the perfect summer dessert, a little tart, a little sweet, light if you want it – or served decadently with vanilla custard, ice cream or whipped cream.
How to Make Rhubarb Crumble
1. Preheat the Oven
- Preheat your oven to 200°C (400°F/Gas Mark 6).
2. Prepare the Crumble Topping
- In a medium bowl, mix together the spelt flour, 1/3 cup sugar, ground cinnamon, and a pinch of salt.
- Add the cold butter pieces to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
- Mix in half of the ground almonds and set aside.
3. Prepare the Oven Dish
- Sprinkle the remaining ground almonds over the bottom of a medium-sized oven dish.
4. Prepare the Fruit Filling
- In a large bowl, mix the sliced rhubarb and diced apples together with 3 tablespoons of sugar.
- Spoon the fruit mixture evenly into the prepared oven dish.
5. Assemble and Bake the Crumble
- Cover the fruit mixture with the crumble topping, spreading it evenly.
- Bake in the preheated oven for about 30 minutes, or until the top is nicely browned and the fruit is bubbling.
6. Serve
- Serve the rhubarb crumble warm, either on its own or with vanilla custard or ice cream.
Recipe Notes
- Butter Tips: Ensure the butter is cold to achieve the perfect crumbly texture.
- Fruit Options: You can substitute or mix the rhubarb and apples with other fruits like berries or pears.
- Make Ahead: Prepare the crumble topping in advance and store it in the fridge for a quick assembly later.
How to Make Rhubarb Crumble
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore, Gluten-Free
Description
A perfect spring dessert, this rhubarb crumble is topped with a buttery oat crumble and is best served warm with a scoop of vanilla ice cream.
Ingredients
- 1 1/4 cups (150 g) spelt flour
- 1/3 cups (75 g) sugar
- 3 Tbsp sugar (30 g)
- 1 tsp ground cinnamon
- Pinch of salt
- 4 oz (100 g) cold butter
- 3/4 cups (100 g) ground almonds
- 1 lbs (500 g) rhubarb
- 1/2 lbs (250 g) apples
Instructions
- Preheat your oven to 200°C (392°F).
- For the Crumble Topping: In a medium bowl, mix together the spelt flour, 1/3 cup sugar, ground cinnamon, and a pinch of salt. Add the cold butter pieces to the bowl. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Mix in half of the ground almonds and set aside.
- For the Oven Dish: Sprinkle the remaining ground almonds over the bottom of a medium-sized oven dish.
- For the Fruit Filling: In a large bowl, mix the sliced rhubarb and diced apples together with 3 tablespoons of sugar. Spoon the fruit mixture evenly into the prepared oven dish.
- Assemble and Bake the Crumble: Cover the fruit mixture with the crumble topping, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until the top is nicely browned and the fruit is bubbling.
- Serve: Serve the rhubarb crumble warm, either on its own or with vanilla custard or ice cream.
Notes
- For a more intense rhubarb flavor, add a tablespoon of rhubarb syrup or juice to the fruit filling.
- To prevent the crumble from becoming soggy, ensure your fruit is not too wet before adding the topping. Drain excess moisture if needed.
- Leftover crumble can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 5
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
What type of flour should I use for the crumble topping?
This recipe specifically calls for spelt flour, which adds a unique flavor and texture to the crumble.
How should I prepare the rhubarb before adding it to the crumble?
Make sure to wash the rhubarb thoroughly and trim the ends before cutting it into small pieces for the filling.
Is it necessary to use ground almonds in the crumble topping?
Yes, ground almonds are used to enhance the crumble’s texture and flavor, with half mixed into the crumble and the remainder sprinkled at the bottom of the oven dish.
OK, this is truly a fantastic summer dessert!!
This looks like rhubarb heaven!
I assure you, it IS! :D
Thank you!
To be honest Rhubarb Crumble was typical fare on my old school dinner menu circa 1979 and used to fill me with dread. But this recipe could well make me reconsider my position :)
I hope you do, it deserves it! :D