Mary Berry Rhubarb Crumble Recipe

The tartness of rhubarb paired with a sweet, crumbly topping is a match made in heaven.

Mary Berry’s Rhubarb Crumble recipe captures this delightful contrast with every spoonful.

A tip I’ve picked up:

Make sure your rhubarb is cut into even chunks for uniform cooking and the perfect texture in every bite.

What I adore about this recipe is its unfussy nature, allowing the bold flavors of the rhubarb to really shine through.

How to Make Mary Berry Rhubarb Crumble

Ingredients List

To make Mary Berry’s Rhubarb Crumble, gather the following ingredients:

• 10 fresh rhubarb sticks, cut into 3-inch pieces
• 4 tbsp water
• 8 tbsp caster sugar
• 1 tsp ground ginger
• ¾ cup wholemeal or all-purpose flour
• 7 tbsp unsalted butter, softened
• 1.5 pounds rhubarb (outdoor or seasonal), cut into 1/4-inch-thick slices
• 2 cups raspberries or strawberries (or a combination)
• 1 1/4 cups sugar
• 2 tbsp instant tapioca
• 1/2 tsp finely grated orange zest, plus 2 tbsp fresh orange juice
• Pinch of salt

Step-by-step process

Step 1

Preheat your oven: Preheat the oven to 180°C/160°C Fan/Gas 4.

Prepare the rhubarb: Cut the fresh rhubarb into 3-inch pieces and place them on an oven tray.

Sprinkle with 4 tbsp of water and the caster sugar.

Step 2

Roast the rhubarb: Place the tray in the preheated oven and roast the rhubarb for 10 minutes.

Prepare the crumble topping: In a mixing bowl, combine the flour, softened unsalted butter, and a pinch of salt.

Mix until a breadcrumb consistency forms.

This will create the crunchy topping for your rhubarb crumble.

Step 3

Include ginger and orange zest: Add 1 tsp of ground ginger and 1/2 tsp of grated orange zest to the roasted rhubarb and 2 tbsp of fresh orange juice or lemon juice for an extra zing.

Assemble the crumble: Transfer the roasted rhubarb mixture to the base of a deep, oval, ovenproof baking dish measuring approximately 30cm x 20cm (12in x 8in).

Then, cover the rhubarb with the crumble topping, pressing it down gently.

Step 4

Bake the crumble: Place the assembled crumble into the oven and bake for 35-45 minutes or until the topping turns golden brown.

Serve and enjoy: Once the cooking time is complete, remove the crumble from the oven and let it cool slightly.

Serve your Mary Berry Rhubarb Crumble warm with a side of double cream, custard, or ice cream.

Dig in and enjoy this delightful dessert’s fruity filling and crunchy topping!

Side Dishes for Mary Berry Rhubarb Crumble

When enjoying a delightful serving of Mary Berry’s Rhubarb Crumble, you may want to consider adding some side dishes to complement the flavors and textures of the dessert.

Here are a few side dishes that can enhance your Rhubarb Crumble experience.

Vanilla Ice Cream

A classic choice, vanilla ice cream exudes a neutral and cooling taste that pairs perfectly with the warm and tangy rhubarb crumble.

Its smooth creaminess also goes well with the crunchiness of the crumble topping.

Scoop some onto your plate and let it slowly melt over the warm dessert.

Custard

Custard is another favorite accompaniment to rhubarb crumble.

The silky texture and rich custard flavor contrast beautifully with the tartness of the rhubarb.

When drizzled over the crumble, it adds an extra layer of creamy indulgence to your dessert.

Ingredients Substitutes

Unsalted Butter

If you only have salted butter, you can use it instead of unsalted butter.

Just make sure to reduce or omit the pinch of salt in the recipe to avoid over-salting your dessert.

Plain Flour

If you don’t have wholemeal flour, you can substitute it with plain flour (white flour).

The topping might be a bit lighter in texture, but the overall taste and appearance of the rhubarb crumble should remain similar.

How to Store Mary Berry Rhubarb Crumble

Storing your Mary Berry Rhubarb Crumble properly is essential to maintain its taste and freshness. Here are a few pointers on how to store the crumble:

Baking dish

If you have used a baking dish for making the crumble, you can store it directly in it, as long as it has a tight-fitting lid.

Ensure that the crumble has cooled down before placing the lid.

This method is convenient; you can reheat and serve the crumble in the same dish.

Ovenproof dish

Sometimes, the crumble might be prepared in an ovenproof dish that doesn’t have a lid.

In such cases, simply cover the dish tightly with plastic wrap or aluminum foil after the crumble has cooled down.

This will help protect it from drying out or absorbing other flavors from the fridge.

Ovenproof baking dish with lid

If you prepared the crumble in an ovenproof baking dish with a lid, then this would be the ideal method for storage.

Make sure that the crumble has completely cooled down before placing the lid and storing it in the refrigerator.

When you store the crumble, the refrigerator is the best option.

The crumble can stay fresh for up to 4-5 days when stored properly in the fridge.

If you want to keep the crumble for a longer duration, you can freeze it in an airtight freezer-safe container, and it can last up to 3 months.

But make sure to thaw it overnight in the refrigerator before serving and reheating in the oven.

Common Mistakes to Avoid

Not Preparing the Rhubarb Properly

The first common mistake is not washing and cutting the rhubarb stalks into even-sized pieces.

You want to ensure you’ve trimmed off any leaves, as they are toxic and not meant for consumption.

Also, make sure to remove any tough or stringy parts, and discard excess rhubarb juice as it can make the crumble soggy.

Over Sweetening the Filling

Rhubarb has a naturally tart flavor, which is why adding sugar is necessary.

However, it’s important to strike a balance and not add too much sugar, as this will mask the unique taste of rhubarb.

You should adjust the sweetness according to your taste and the tartness of the rhubarb stalks you’re using.

Not Achieving the Right Crumble-Topping Consistency

One key element of a successful crumble topping is that it should have a crunchy texture.

To achieve this, ensure your butter is cold when you combine it with the crumble mixture.

Mix everything together in a mixing bowl using your fingertips until you have a coarse, crumbly texture.

Do not overmix, as this will result in a dense topping that does not have the desired crunchiness.

Skipping the Pre-baking of the Rhubarb

A great tip for a classic crumble with perfectly cooked rhubarb is to pre-bake the rhubarb in a bit of sugar before adding the crumble topping.

This will help soften the rhubarb and create a nice, thick sauce. Skipping this step may lead to undercooked rhubarb and an overall uneven texture in your dessert.