Nigella Rhubarb Crumble​ Recipe

Nigella Rhubarb Crumble​ Recipe

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?

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the Crumble: Sprinkle the crumble topping evenly over the rhubarb, ensuring the fruit is well covered to minimize bubbling up as it bakes.
  6. 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.
Nigella Rhubarb Crumble​ Recipe
Nigella Rhubarb Crumble​ Recipe

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

Difficulty:BeginnerPrep time: 15 minutesCook time: 35 minutesRest time: 10 minutesTotal time:1 hour Servings:8 servingsCalories:277 kcal Best Season:Suitable throughout the year

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the Crumble: Sprinkle the crumble topping evenly over the rhubarb, ensuring the fruit is well covered to minimize bubbling up as it bakes.
  6. 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.
Keywords:Nigella Rhubarb Crumble​ Recipe

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