This easy rhubarb crumble by Nigella is a comforting, warm dessert that’s perfect for cozy nights. With a sweet-tart rhubarb filling topped with a buttery, crunchy crumble, it’s simple to make with ingredients you likely have on hand.
Ingredients Needed:
- 800 grams forced pink rhubarb (or 1kg untrimmed weight) – chopped into 1cm/½ in pieces
- 50 grams caster sugar
- 20 grams butter
- 2½ teaspoons best-quality vanilla extract
- 1 tablespoon cornflour
FOR THE CRUMBLE TOPPING
- 150 grams plain flour
- 1 teaspoon baking powder
- 110 grams unsalted butter (cold and diced into approx 1cm/½ inch pieces)
- 45 grams caster sugar (or granulated sugar)
- 45 grams demerara sugar
How To Make Rhubarb Crumble Recipe?
- Preheat the Oven: Preheat your oven to 190°C / 375°F (170°C Fan). Place a baking sheet inside the oven to catch any drips later.
- Prepare the Rhubarb Filling: In a saucepan, toss the rhubarb with the caster sugar, butter, vanilla extract, and cornflour. Heat gently for about 5 minutes, until the butter melts and the mixture becomes a glossy pink delight.
- Transfer to Pie Dish: Pour the rhubarb filling into a pie dish approximately 21cm / 8 inches in diameter and 4cm / 1¾ inches deep. This step can be done ahead of time if needed.
- Make the Crumble Topping: In a bowl, mix the flour and baking powder. Rub in the cold, diced butter with your fingers until the mixture resembles rough oatmeal. Stir in both caster and demerara sugars.
- Assemble the Crumble: Sprinkle the crumble topping evenly over the rhubarb, ensuring the fruit is well covered to minimize bubbling up as it bakes.
- Bake: Place the dish on the preheated baking sheet and bake for 35-40 minutes, until the crumble topping is golden brown and some pink juices are bubbling at the edges.
Recipe Tips:
- Use Fresh Rhubarb: Fresh, pink rhubarb gives the best color and taste. It makes the filling sweet and a little tart.
- Cut Rhubarb Evenly: Chop rhubarb into equal-sized pieces so it cooks evenly and becomes soft.
- Keep Butter Cold for Crumble: Use cold butter to make the crumble topping crispy and golden.
- Don’t Overmix the Topping: Mix the topping until it looks like rough crumbs. Too much mixing can make it heavy.
- Spread Topping All Over: Cover the rhubarb fully with the topping, especially at the edges, to keep the juices from bubbling up.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover rhubarb crumble cool to room temperature. Then, cover the dish or transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Once cooled, transfer the rhubarb crumble to a freezer-safe container. Freeze for up to 3 months.
- Reheat: Place a portion of the crumble in a microwave-safe dish and heat on medium power for about 1 minute, checking if it’s warmed through. Microwave times may vary.
Nutrition Facts:
Serving Size: 1 serving (123g)
- Calories: 277
- Total Fat: 7.8g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 0.18g
- Potassium: 160mg
- Total Carbohydrate: 52.9g
- Dietary Fiber: 2.0g
- Sugars: 41.5g
- Protein: 1.5g
Try More Nigella Lawson Recipes:
Nigella Rhubarb Crumble Recipe
Description
This easy rhubarb crumble by Nigella is a comforting, warm dessert that’s perfect for cozy nights. With a sweet-tart rhubarb filling topped with a buttery, crunchy crumble, it’s simple to make with ingredients you likely have on hand.
Ingredients
Rhubarb Filling:
FOR THE CRUMBLE TOPPING
Instructions
- Preheat the Oven: Preheat your oven to 190°C / 375°F (170°C Fan). Place a baking sheet inside the oven to catch any drips later.
- Prepare the Rhubarb Filling: In a saucepan, toss the rhubarb with the caster sugar, butter, vanilla extract, and cornflour. Heat gently for about 5 minutes, until the butter melts and the mixture becomes a glossy pink delight.
- Transfer to Pie Dish: Pour the rhubarb filling into a pie dish approximately 21cm / 8 inches in diameter and 4cm / 1¾ inches deep. This step can be done ahead of time if needed.
- Make the Crumble Topping: In a bowl, mix the flour and baking powder. Rub in the cold, diced butter with your fingers until the mixture resembles rough oatmeal. Stir in both caster and demerara sugars.
- Assemble the Crumble: Sprinkle the crumble topping evenly over the rhubarb, ensuring the fruit is well covered to minimize bubbling up as it bakes.
- Bake: Place the dish on the preheated baking sheet and bake for 35-40 minutes, until the crumble topping is golden brown and some pink juices are bubbling at the edges.
Notes
- Use Fresh Rhubarb: Fresh, pink rhubarb gives the best color and taste. It makes the filling sweet and a little tart.
- Cut Rhubarb Evenly: Chop rhubarb into equal-sized pieces so it cooks evenly and becomes soft.
- Keep Butter Cold for Crumble: Use cold butter to make the crumble topping crispy and golden.
- Don’t Overmix the Topping: Mix the topping until it looks like rough crumbs. Too much mixing can make it heavy.
- Spread Topping All Over: Cover the rhubarb fully with the topping, especially at the edges, to keep the juices from bubbling up.
Nigella Rhubarb Crumble Recipe