Delia Smith Rhubarb Crumble Recipe

This timeless Delia Smith Rhubarb Crumble Recipe balances the sharp, acidic tang of fresh garden rhubarb with a buttery, golden topping that relies on demerara sugar for a superior crunch. Baked until the fruit bubbles up in ruby-red pockets through the sandy crust, it is the quintessential British pudding that turns a humble stalk vegetable into a comforting Sunday masterpiece.

Jump to Recipe

Delia Smith Rhubarb Crumble Ingredients

The Fruit Base:

• 900g (2 lb) Rhubarb: Trimmed and cut into 1-inch chunks. Using young, pink forced rhubarb yields the sweetest flavor and brightest color.
• 110g (4 oz) Granulated Sugar: To macerate the fruit and draw out the juices.
• 1 tbsp Water: Just a splash to help steam the fruit initially.
• 1 tsp Ground Ginger: (Optional) Delia often suggests ginger as it pairs warmly with the tart rhubarb.

The Crumble Topping:

• 175g (6 oz) Plain Flour: Sifted. This creates the light, sandy texture.
• 110g (4 oz) Butter: Cold and cubed. Unsalted is preferred for baking.
• 110g (4 oz) Demerara Sugar: The large crystals of this brown sugar stay crunchy during baking, unlike caster sugar which melts.

How To Make Delia Smith Rhubarb Crumble

1. Prepare the Fruit: Preheat the oven to 200°C (180°C Fan / Gas 6). Wash the rhubarb stems and chop them into uniform 1-inch chunks. Place them into a shallow, ovenproof pie dish or baking dish.
2. Sweeten: Sprinkle the granulated sugar (and ginger, if using) over the rhubarb. Add the tablespoon of water. Toss well to coat the fruit.
3. Rub the Fat: In a large mixing bowl, sift the flour. Add the cold, cubed butter. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse, damp breadcrumbs. Delia’s Tip: Lift the mixture high above the bowl as you rub to aerate it, keeping the crumble light.
4. Add the Crunch: Stir in the demerara sugar. Do not mix too vigorously at this stage; you want the sugar crystals to remain distinct for texture.
5. Top: Sprinkle the crumble mixture loosely over the rhubarb. Use a fork to spread it evenly to the edges, but do not press it down. A packed crumble becomes a heavy cake; a loose crumble stays crisp.
6. Bake: Bake in the center of the preheated oven for 35–40 minutes. The topping should be golden brown and crisp, and the rhubarb juices should be bubbling up around the edges, thick and syrupy.
7. Serve: Let it rest for 5 minutes before serving to allow the juices to thicken slightly.

Recipe Tips

• The “Light Hand” Rule: The secret to Delia’s crumble is keeping the topping loose. If you pack it down, the steam from the fruit will make the underside soggy. Sprinkle it like snow.
• Cold Butter: Ensure your butter is fridge-cold. If it melts while you are rubbing it in, the mixture will become a greasy paste rather than a crumbly texture.
• Fruit Moisture: Rhubarb releases a lot of water. If you are using frozen rhubarb, defrost and drain it well before baking, or your crumble will drown.
• Added Texture: For a variation, you can replace 1oz of the flour with rolled oats or chopped hazelnuts for an even nuttier bite.

What To Serve With Rhubarb Crumble

• Custard: Warm, vanilla custard is the non-negotiable partner for acidic rhubarb.
• Vanilla Ice Cream: The temperature contrast of hot crumble and cold cream is delightful.
• Double Cream: Simple pouring cream cuts through the sweetness of the topping.
• Greek Yogurt: A tangy alternative that balances the sugar.

How To Store Rhubarb Crumble

• Refrigerate: Store leftovers covered in the fridge for up to 3 days. The topping will soften over time.
• Reheat: To recrisp the topping, reheat in a 180°C oven for 15 minutes. Microwaving is fast but will result in a soft, cakey texture.
• Freeze: You can freeze the unbaked crumble (fruit and topping separate or assembled) for up to 3 months. Bake from frozen, adding 15 minutes to the cooking time.

Delia Smith Rhubarb Crumble Nutrition Facts

• Calories: 350 kcal
• Fat: 14g
• Carbohydrates: 55g
• Sugar: 38g
• Fiber: 4g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Crumble Apple​ Recipe
• Delia Smith Lemon Drizzle Cake Recipe
• Delia Smith Hot Cross Buns Recipe