Delia Smith Rhubarb Crumble Recipe

Delia Smith’s rhubarb crumble pairs 900g (2 lb) of sharp rhubarb chunks with a demerara sugar crumble topping that stays crunchy even as the fruit bubbles underneath. The rhubarb goes in raw with sugar and a splash of water, the topping is rubbed by hand in minutes, and it bakes at 200°C (400°F) for 35 to 40 minutes.

I make this rhubarb crumble recipe every spring when the pink forced rhubarb appears in the shops, and then again with the thicker outdoor stalks from May onwards. Delia suggests adding ground ginger to the fruit, which I skipped the first time and regretted because the rhubarb tasted flat without it.

More Dessert Recipes:

• Apple Crumble
• Pavlova
• Bread and Butter Pudding

Forced or Outdoor Rhubarb?

Forced rhubarb is the thin, bright pink variety grown in dark sheds from January to March. It is sweeter, more tender, and cooks down faster than outdoor rhubarb. Delia does not specify which to use, but I prefer forced when I can get it because the colour stays vivid pink after baking.

Outdoor rhubarb from April onwards is thicker, greener, and more tart. It holds its shape better in the dish, which some people prefer. Either works, but outdoor stalks need a little more sugar, roughly an extra 25g (1 oz) to balance the sharpness.

Rhubarb Crumble Ingredients

For the filling:

• 900g (2 lb) rhubarb, trimmed and cut into 2.5cm (1 inch) chunks
• 110g (4 oz) granulated sugar
• 1 teaspoon ground ginger
• 1 tablespoon water

For the crumble topping:

• 175g (6 oz) plain flour (all-purpose flour)
• 110g (4 oz) cold butter, cut into small cubes
• 110g (4 oz) demerara sugar

How To Make Delia Smith Rhubarb Crumble

1. Heat the oven: Set it to 200°C (400°F/Gas 6).
2. Prepare the rhubarb: Wash the stalks, trim the ends, and cut into 2.5cm (1 inch) chunks. Place them in a shallow ovenproof dish.
3. Season the fruit: Sprinkle the sugar and ground ginger over the rhubarb, add the tablespoon of water, and toss to coat.
4. Rub the topping: Sift the flour into a bowl, add the cold butter cubes, and rub with your fingertips until it looks like coarse breadcrumbs. Lift the mixture high above the bowl as you work to keep air in it.
5. Add the sugar: Stir in the demerara sugar but do not rub it in. The crystals stay whole for crunch.
6. Top the fruit: Sprinkle the crumble loosely over the rhubarb and spread it to the edges. Do not press it down.
7. Bake: Place the dish on a baking tray and bake in the centre of the oven for 35 to 40 minutes until the top is golden and the rhubarb juices are bubbling up around the edges.

What About a Rhubarb and Ginger Crumble?

The ground ginger in Delia’s recipe already makes this a rhubarb and ginger crumble, but if you want the ginger flavour to come through more strongly, add a few pieces of chopped stem ginger to the fruit as well. The syrup from the jar can replace the tablespoon of water for extra sweetness.

I did this once when I had half a jar of stem ginger sitting in the fridge, and the little chunks of ginger melted into the rhubarb during baking. It was noticeably better than the ground ginger alone. The sticky toffee pudding uses a similar trick with dates, where the fruit melts into the batter and disappears.

Can You Mix Apple and Rhubarb Crumble?

Yes, and Delia mentions it as one of her favourite variations. Replace half the rhubarb with Bramley apple slices. The apple breaks down into a soft, fluffy base while the rhubarb keeps its tang and pink colour running through it.

I find the apple and rhubarb crumble needs slightly less sugar than the pure rhubarb version because the apples bring their own sweetness. Reduce the sugar by about 25g (1 oz) and taste a piece of raw rhubarb before you decide. If it makes you wince, keep the full amount.

Does Rhubarb Crumble Work as Ice Cream?

Delia has a rhubarb crumble ice cream recipe that folds stewed rhubarb and crumbled topping into a vanilla custard base before freezing. The crumble pieces soften slightly but still give a biscuity texture against the sharp fruit ripple.

If you do not want to make a full ice cream, stew some rhubarb with sugar on the hob until soft and serve it cold over vanilla ice cream with crumbled baked topping scattered on top. I do this with leftover crumble topping and it is almost as good as the proper ice cream version.

Custard Is Not Optional

Warm vanilla custard is what this crumble was built for. The rhubarb is sharp enough to cut through the sweetness of the custard and the topping, and the three together balance perfectly. Cold pouring cream works too, but it cools the fruit down faster than I like.

Vanilla ice cream is the other option, and the temperature contrast is good. I would not serve this with crème fraîche the way I might with the apple crumble, because rhubarb and tang on tang does not work as well as rhubarb and cream.

Keeping It for Later

Cover the dish with foil and refrigerate for up to 3 days, then reheat in the oven at 180°C (350°F) for 15 minutes to crisp the topping back up. The microwave works for speed but the top goes soft.

You can freeze the whole thing unbaked for up to 3 months. Bake from frozen and add 15 minutes to the cooking time. I sometimes freeze just the raw crumble topping in a bag so I can scatter it over whatever fruit I have that week.

Nutrition Facts

• Calories: 350 kcal
• Fat: 14g
• Carbohydrates: 55g
• Fibre: 4g
• Protein: 3g

Nutrition is estimated per serving based on 6 servings.

FAQs

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