Search

Gregg Wallace's rhubarb crumble

(13 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Rhubarb crumble
Rhubarb crumble
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This rhubarb crumble from Gregg Wallace is one of his favourite puddings - and who can blame him! There's nothing better than the crunchy, crumbly sweet topping with an incredibly sharp, sweet rhubarb below. Ready in an hour, this is a really simple pud that takes only 20 minutes of prep time to make. If you don't want to serve it with custard, you can just as easily serve with vanilla ice cream! Made with delicious seasonal rhubarb and ginger, this is comfort food at it's best! It can be made for any occasion, even when you're expecting friends round. Make it for a picnic or barbecue, or simply if you've got loads of rhubarb on your hands and aren't sure what to do with it - this recipe won't disappoint!

Ingredients

  • 1kg (2lb) fresh rhubarb
  • 125g (4oz) caster sugar
  • 2 pieces of stem ginger, chopped
  • 2 tbsp stem ginger syrup
  • whipped cream or vanilla ice cream, to serve
  • custard, to serve

Crumble

  • 250g (8oz) plain flour
  • 125g (4oz) butter, diced
  • 25g (1oz) caster sugar
  • 25g (1oz) demerara sugar

If you want to be a purist you can leave out the stem ginger and stem ginger syrup, but add an extra 2550g (12 oz) caster sugar

Method

  1. Top and tail the rhubarb and remove the stringy skin. Cut the sticks into 2.5 cm (1 inch) lengths, put them in a large ovenproof dish and sprinkle with the caster sugar. Add the stem ginger and stem ginger syrup.
  2. To make the crumble, sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
  3. Cover the rhubarb with the crumble and press it down lightly. Sprinkle the surface with the demerara sugar.
  4. Bake in a preheated oven, 190C (375F), Gas Mark 5, for 40 minutes until golden brown. Serve hot with custard.

Your rating

Average rating

  • 4
(13 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99