Very few puddings run as far symbolic of British home baking as rhubarb crumble does. Mary Berry, the Queen of timeless recipes, has shared a cruelly comforting-yet-elegantly-simple pudding-that has always been a welcome treat wherever there is a company present. So few ingredients-A classic rhubarb crumble asks for rhubarb, sugar, flour, butter, and eggs-so practically making it an appetizer of joy that is so very easy to put together and without much fuss. This recipe-whether served with custard or whipped cream or ice cream-is sure to have every single soul in that room looking for seconds.
What Makes Mary Berry’s Rhubarb Crumble Special?
Considering Mary Berry’s baking philosophy, it is simply an act of clinging to that thought and preparing an excellent rhubarb crumble. This is unlike any fancy dessert with complicated approaches and unfamiliar ingredients. This uses simple pantry items. Everything about this dish is the tartness of the rhubarb, and the buttery crumb top is the sweet beauty just in the right texture.
It’s an excellent recipe to whip up in about 15 minutes, therefore truly accommodating a working family. It can go into the oven immediately post preparation, or be refrigerated for later baking; this is just great when you have company. You can bake the crumble well if you want to throw in some apple or oats in the topping, or just sprinkle some spices for color.
Ingredients Required for Mary Berry Rhubarb Crumble
One of the simple wonders of this dish is that it contains a short and simple list of ingredients. To make one yourself, you need only five ingredients:
For the filling:
- 900g (2 lbs) rhubarb, trimmed and chopped into 1-inch pieces
- 175g (¾ cup) caster sugar
For the crumble topping:
- 175g (1¼ cups) plain flour
- 115g (½ cup) cold butter, diced
- 85g (⅓ cup) demerara or caster sugar
Optional additions:
- A pinch of ground ginger, nutmeg, or cinnamon for extra depth
- A handful of rolled oats or chopped nuts for a rustic texture
Equipment Needed
- 1 large ovenproof dish (around 1.5L capacity)
- Mixing bowl
- Pastry blender or fingertips for rubbing in butter
- Spoon and measuring cups or scales
- Oven preheated to 190°C (170°C fan) / 375°F / Gas 5
Step-by-Step Instructions
Step 1: Preheat the Oven
Set the oven to 190°C (170°C fan) / 375°F / Gas 5.
Step 2: Prepare the Rhubarb Filling
Then place the chopped rhubarb in the base of an ovenproof dish and sprinkle evenly with caster sugar. If the rhubarb is particularly tart, add a little extra sugar to taste. Set it aside while you prepare the topping.
Step 3: Make the Crumble Topping
In a big mixing bowl, combine the flour and diced cold butter. Now, using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, seeing that it is evenly distributed.
Step 4: Assemble and Bake
Spread this crumble mixture evenly over the rhubarb, making sure it covers the fruit completely but without pressing it down. Bake for 35 to 40 minutes until the topping is golden brown and the fruit is bubbling around the edges.
Step 5: Serve Warm
Allow the crumble to rest for 5 to 10 minutes before serving. You can enjoy it with custard, whipped cream, or a scoop of vanilla ice cream.
What to Serve with Mary Berry Rhubarb Crumble
This dessert pairs beautifully with a variety of accompaniments:
- Vanilla custard – the most traditional option.
- Whipped cream – light and airy, balancing the richness of the crumble.
- Clotted or double cream – indulgent and luxurious taste.
- Vanilla ice cream – offers a cool contrast to the warm crumble.
- Fresh strawberries or raspberries – adds a burst of freshness.
Tips for the Perfect Rhubarb Crumble
- Use fresh rhubarb in season for the best flavor and texture.
- Keep the butter cold to achieve a light, crisp topping.
- Avoid overworking the crumble to maintain its crumbly texture.
- Chop the rhubarb evenly so it cooks consistently.
- Assemble ahead of time and refrigerate for up to 24 hours before baking.
Easy Variations
- Rhubarb and Apple Crumble: Swap one-third of the rhubarb for cooking apples.
- Oaty Topping: Replace 50g of flour with rolled oats for that extra crunch.
- Spiced Crumble: Add cinnamon, nutmeg, or ginger to the topping to make it spicy.
- Nutty Crumble: Mix chopped almonds, hazelnuts, or pecans into the topping.
- Gluten-Free Crumble: Use gluten-free flour and certified oats instead.
Storage and Reheating Tips
- Refrigeration: Store the leftovers in an airtight container in the fridge for up to three days, do not eat if spoiled.
- Reheating: Warm in the oven at 160°C (325°F) until heated through (and not raw in the middle), or you can microwave individual portions.
- Freezing: Assemble the crumble and freeze unbaked crumble for up to three months. Bake from frozen, adding 10 to 15 minutes to the cooking time to ensure that it’s cooked.
Nutrition (per serving, based on 6 servings)
- Calories: ~320
- Carbohydrates: ~45g
- Sugar: ~28g
- Fat: ~13g
- Fibre: ~2g
FAQs
Q1: Can I use frozen rhubarb?
Yes, it is perfect to work with frozen rhubarb. Before use, thaw and drain excess liquid. You could consider cutting down the sugar a bit since freezing tends to mellow some of the tartness.
Q2: Should I pre-cook rhubarb?
No. Rhubarb softens nicely in the oven under the crumble topping.
Q3: How to stop watery rhubarb crumble?
Drain the rhubarb well once it is thawed; don’t add too much sugar, and don’t keep the crumble tightly covered after baking; cover loosely, if at all.
Q4: Can I make it ahead of time?
Yes, you may assemble the crumble, cover it, and refrigerate it for up to 24 hours before baking. Alternatively, bake frozen rhubarb crumble for up to three months.
Q5: How can the dish be best served?
Mary Berry’s rhubarb crumble is presented at its very best while warm and served with custard, cream, or ice cream to bring out the contrast.
Conclusion
A punishment dessert of rhubarb crumble from Mary Berry is the classic recipe to state that most often, simplicity considers a recipe perfect. It consists of only five ingredients, and with tart rhubarb, you get a comforting pudding with a crunchy golden topping that “always astonishes.” Quick to make, easy to modify, and suitable for just about any occasion-from Easter gatherings to any casual dinners, one thing worth noting is that while eaten warm or cold with custard, cream, or the ice cream itself, with every bite, you will be reminded about why this dish still remains a staple in almost every British kitchen. Simple, tasty, and deeply comforting, Mary Berry’s rhubarb crumble remains one recipe to keep forever.
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