Delia Smith Rhubarb Crumble Recipe

There’s something truly special about pulling a warm, fragrant rhubarb crumble out of the oven.

I’ve always found the combination of tangy rhubarb with a sweet, buttery topping to be irresistible.

In making Delia Smith’s Rhubarb Crumble, I’ve discovered the key is to get the fruit-to-crumble ratio just right for that perfect texture.

A little tip:

Don’t skimp on the rhubarb – it shrinks as it cooks, and you want plenty of that tart goodness in every bite.

How to Make Delia Smith Rhubarb Crumble

Ingredients List

Here’s what you’ll need for Delia Smith’s Rhubarb Crumble:

• Rhubarb, cut into 1-inch chunks
• Granulated sugar
• Freshly grated root ginger
• Plain flour
• Cold unsalted butter, cubed
• Light brown sugar
• Ground almonds
• Ground ginger
• Optional: ice cream or custard for serving

Step-by-step process

Step 1

Preparation: Begin by preheating your oven to 180C/160C Fan/Gas 4.

Wash the rhubarb, remove the leaves, and cut the stalks into roughly 1-inch (2.5 cm) chunks.

Toss the rhubarb chunks in a mixing bowl with the granulated sugar and freshly grated root ginger.

Once mixed, place the rhubarb mixture in an ovenproof baking dish and set aside.

Step 2

Crumble Mix: In a separate mixing bowl or food processor, combine the plain flour, cubed cold unsalted butter, light brown sugar, ground almonds, and a pinch of ground ginger.

Pulse until the crumble mix resembles coarse breadcrumbs.

If you’re using a mixing bowl, use your fingers to rub the butter into the other ingredients to achieve the desired texture.

Step 3

Assemble: Spread the crumble mix evenly over the rhubarb mixture in the baking dish, ensuring that the fruit is fully covered.

Then, lightly press down on the crumble mix so it sticks together.

Step 4

Bake: Place the baking dish in the preheated oven and bake for 35–40 minutes, or until the crumble topping is golden brown and the rhubarb filling is bubbling around the edges.

Step 5

Serve: Allow the rhubarb crumble to cool for 10-15 minutes before serving.

Enjoy it while it’s still warm, accompanied by ice cream, custard, or your desired topping.

Make sure to follow these steps closely for a successful and delicious Delia Smith Rhubarb Crumble.

Side Dishes for Delia Smith Rhubarb Crumble

When enjoying Delia Smith’s delicious rhubarb crumble, you may want to enhance the flavors by adding the perfect side dishes.

To elevate your dessert experience, consider serving it with one or several of these complementary accompaniments:

Vanilla Ice Cream

Serving your rhubarb crumble with a scoop of vanilla ice cream is a classic choice.

The creamy coolness of the ice cream juxtaposes the warm, tangy flavors of the rhubarb crumble.

As the ice cream melts, it blends with the crumble, creating a delightful combination of tastes and textures.

Enjoy your dessert creation and happy eating!

Ingredients Substitutes

Brown sugar

You can substitute brown sugar with granulated sugar or white sugar if you don’t have any on hand.

While it will change the texture slightly, your crumble will still be sweet and delicious.

If you have dark brown or light brown sugar, these will make an even closer substitute to the original recipe.

If using either of these sugars, be mindful that the flavors might differ slightly, resulting in subtle changes to the overall taste.

Ground ginger

A suitable substitute for ground ginger is using fresh ginger, grated or finely chopped.

If you prefer a different spice or don’t have ginger, try substituting it with cinnamon or nutmeg.

Using a level teaspoon of ground ginger in your recipe will provide a hint of warmth and a mild ginger flavor.

How to Store Delia Smith Rhubarb Crumble

Storing your Delia Smith Rhubarb Crumble properly allows you to enjoy its delicious flavor even after you’ve finished your meal.

Here are some simple methods to help you store your crumble, whether you’ve chosen to freeze it or keep it in your refrigerator for a period of time.

Refrigerate the Rhubarb Crumble

To store your rhubarb crumble in the refrigerator, simply cover the dish with plastic wrap or aluminum foil.

Make sure it is tightly sealed to prevent any moisture from being absorbed by the crumble.

Place the covered dish in the fridge, and it will stay fresh for up to 5 days.

When you’re ready to serve the crumble, reheat it in a preheated oven (350°F/175°C) for about 10-15 minutes or until heated through.

Freeze your Rhubarb Crumble

If you want to store your rhubarb crumble for a longer period, freezing is a great option.

Allow the crumble to cool completely before wrapping it tightly in plastic wrap or aluminum foil.

Alternatively, you can use an airtight container that is freezer-safe.

Be sure to label the container with the contents and the date to make it easy to keep track of your frozen treats.

The crumble can be stored this way for up to 3 months.

When you’re ready to enjoy the frozen version of your rhubarb crumble, allow it to thaw in the refrigerator for several hours.

Then, reheat it in a preheated oven (350°F/175°C) for about 15-20 minutes or until heated through.

By following these storage methods, you can ensure that your Delia Smith Rhubarb Crumble remains fresh, delicious, and ready to delight your taste buds whenever you desire.

Common Mistakes To Avoid

Using the wrong baking dish

When making Delia Smith’s rhubarb crumble recipe, it’s essential to use the correct type of baking dish.

An ovenproof dish, such as a shallow baking dish or pie dish, should be used to ensure even cooking and prevent the crumble from becoming soggy.

A deep dish may cause the crumble topping to not cook evenly and become too moist.

Over-mixing the crumble mixture

When preparing the crumble mixture in a mixing bowl or food processor, be careful not to over-mix the ingredients.

Your goal is to achieve a coarse, breadcrumb-like texture; if you over-mix, the end result may be a dense, pasty mixture that won’t bake correctly.

Remember to pulse the food processor if you’re using one, or use your fingers to rub in the butter if doing it by hand.

Not giving rhubarb enough time to bake

Cooking the rhubarb crumble for the right amount of time is crucial.

It’s important to bake the dessert for 35-40 minutes in total, allowing the rhubarb to soften and release its natural juices.

Baking for too short of a time (e.g., 10-15 minutes) may result in undercooked rhubarb while over-baking could lead to dried-out fruit and a burnt topping.