Rhubarb Crumble
Rhubarb Crumble

Rhubarb is great in compotes and chutneys, but perhaps is most known for rhubarb crumble. An easy to cook dessert that is relatively low in fat and sugar.

Rhubard is one of the easiest vegetables to grow. Once planted, rhubarb can provide year after year of nutritious stems from spring into early summer.

I have reduced the fat and sugar to what I consider to be a minimum, but I have indicated quantities if you prefer a richer taste.

Watch How To Make Rhubarb Crumble

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Rhubarb Crumble
How to make rhubarb crumble

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Growing rhubarb, and making rhubarb crumble, is easy to do and much appreciated by friends and family.

The first step is to prepare the rhubarb. The stems should be washed – soaking for 10 minutes in a sink filled with cold water is a good method – and then rinsed before chopping into 3cm or 1 inch chunks.

The next step is to lay the chunks flat on a baking tray, before lightly sprinkling with water and sugar. The amount of sugar is a matter of taste. As the crumble topping is sweet, I suggest using only a light sprinkling of sugar to create a contrast with the deliciously tart taste of the rhubarb.

When all is prepared, bake the rhubarb in an oven at 180 degrees for about 15 minutes. The rhubarb is ready when it is soft – almost melting – to the touch.

The crumble topping can be made whilst the rhubarb is baking in the oven. Mix together the flour, butter, and sugar in a big mixing bowl. I suggest brown demerara sugar for taste and texture. Work the mixture in with your finger tips until it has a crumbly texture.

Prepare the final crumble by decanting the rhubarb mixture into an over proof dish, ideally to a depth of 4cm of fruit. Then cover with the crumble topping.

The dish goes into the oven for approximately 30 minutes, until the rhubarb starts to bubble through the crumble and the topping starts to golden.

Serve with ice cream or custard. The ingredients are enough for two to three people. For a hungry family of four, double all the ingredients shown.

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