Fruit crumble is a dessert made with baked fruit underneath a buttery, crumbly topping instead of pastry. For a classic version with extra crunch, try Delia Smith Rhubarb Crumble Recipe, which combines sharp rhubarb with almonds, cinnamon, and ginger.
Ingredients
This recipe serves 6 people and takes around 20 minutes to prepare, followed by 35–40 minutes of baking.
For the rhubarb filling:
900g (2 lb) fresh rhubarb
110g (4 oz) golden caster sugar
1 rounded teaspoon freshly grated root ginger
For the crumble topping:
175g (6 oz) self-raising flour
75g (3 oz) cold butter, cut into small cubes
110g (4 oz) demerara sugar
110g (4 oz) whole almonds
2 level teaspoons ground cinnamon
1 level teaspoon ground ginger
Equipment: A mixing bowl, a knife, and an ovenproof baking dish approximately 19 × 28cm (7½ × 11 inches).
Fresh rhubarb gives the dessert its familiar sharp taste. Choose firm stalks without soft patches or visible damage. Pink rhubarb produces a brighter filling, although greener varieties are equally suitable.
I prefer demerara sugar for the topping because its larger crystals give the crumble a slightly crunchy finish. The almonds add another layer of texture, while the cinnamon and ginger provide a gentle warmth without covering the taste of the rhubarb.
How to Make Delia Smith Rhubarb Crumble
Step 1: Prepare the Rhubarb Filling
Preheat your oven to 200°C (400°F), or 180°C for a fan oven, Gas Mark 6.
Wash the rhubarb stalks under cold running water and trim both ends. Remove all the leaves if they are still attached, as rhubarb leaves are poisonous and should never be eaten.
Cut the stalks into pieces approximately 2.5cm (1 inch) long. Try to keep them similar in size so they cook evenly.
Place the chopped rhubarb in a mixing bowl and add the golden caster sugar and freshly grated ginger. Stir gently until the pieces are coated.
Transfer the mixture into your baking dish and spread it evenly across the bottom.
There is no need to cook the rhubarb before adding the topping. During baking, the fruit softens and releases juices that mix with the sugar. The filling should taste pleasantly sharp, with enough sweetness to balance the natural acidity.
Step 2: Make the Crumble Topping
Sift the self-raising flour into a large mixing bowl. Add the cold butter and rub it into the flour using your fingertips.
Continue until the mixture resembles coarse breadcrumbs. A few slightly larger pieces of butter are fine because they help create an uneven, crumbly texture after baking.
Add the demerara sugar, ground cinnamon, and ground ginger. Stir everything together.
Roughly chop the almonds into small pieces, then add them to the mixture. Avoid chopping them too finely, as their crunch is one of the nicest parts of this recipe.
Scatter the topping evenly over the prepared rhubarb. Cover the fruit completely, including the edges of the dish.
Press the topping down gently with your hands, then lightly roughen the surface with a fork. This creates a slightly uneven finish that becomes golden and crisp in the oven.
Step 3: Bake the Rhubarb Crumble
Place the baking dish on the middle shelf of the preheated oven.
Bake for 35–40 minutes, until the topping turns golden brown and the rhubarb becomes tender.
You should see some fruit juices bubbling around the edges. That is normal and shows the rhubarb has softened underneath the topping.
If the surface becomes too dark before the fruit finishes cooking, loosely cover the dish with aluminium foil for the remaining baking time.
Remove the crumble from the oven and leave it to rest for about 10 minutes before serving.
I wouldn’t serve it immediately after baking because the filling will be extremely hot. Giving it a few minutes also helps the juices settle, making each portion easier to serve.
What to Serve With Delia Smith Rhubarb Crumble
Warm rhubarb crumble is traditionally served with custard, cream, or vanilla ice cream. The best accompaniment depends on how much sweetness you want alongside the sharp fruit.
Vanilla custard is my first choice. Its smooth, creamy texture goes particularly well with the crunchy topping. Warm custard also gives the dessert a familiar British pudding taste.
Double cream is another good option, especially if you prefer something less sweet. A small amount poured around the crumble adds richness without covering the rhubarb flavour.
Vanilla ice cream provides a cold contrast to the warm fruit. It slowly melts into the filling and mixes with the spiced juices.
The almonds and spices in Delia Smith Rhubarb Crumble Recipe already give the dessert plenty of flavour, so I would keep the accompaniment simple.
Delia Smith Rhubarb Crumble Nutrition Information
The following values are approximate estimates for one serving, based on six portions without custard, cream, or ice cream.
Nutrient | Amount per serving |
|---|---|
Calories | 480 kcal |
Carbohydrates | 70g |
Protein | 8g |
Total Fat | 20g |
Saturated Fat | 7g |
Sugars | 42g |
Fibre | 5g |
The butter, almonds, flour, and sugar provide most of the calories. Rhubarb contributes fibre and contains relatively few calories before sugar is added.
Nutritional values will vary depending on the ingredients and portion sizes.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well in crumble. Thaw it in the refrigerator and drain away excess liquid before preparing the filling. Frozen rhubarb can release more moisture than fresh rhubarb, so draining helps prevent a watery dessert.
Why is my rhubarb crumble watery?
Rhubarb naturally releases plenty of liquid during cooking. Excess water can come from frozen fruit or particularly juicy stalks. Allow the finished crumble to rest for 10–15 minutes so the juices settle before serving.
Can I make rhubarb crumble ahead of time?
Yes. Prepare the fruit filling and crumble topping separately, then keep them covered in the refrigerator for up to 24 hours. Assemble the crumble shortly before baking to prevent the topping from absorbing too much moisture.
Can I make this crumble without almonds?
Yes, you can leave out the almonds. The topping will have less crunch, but the flour, butter, and sugar will still produce a traditional crumble texture. Keep the cinnamon and ginger if you enjoy the spiced flavour.
How long does rhubarb crumble last in the fridge?
Cooked rhubarb crumble can be refrigerated in an airtight container for up to three days. Allow it to cool before storing and avoid leaving it at room temperature for more than two hours.
Can I reheat leftover rhubarb crumble?
Yes. Place the crumble in an ovenproof dish and heat at 180°C (160°C fan) until thoroughly hot. Reheating in the oven is preferable to using a microwave because it helps the topping regain some of its crisp texture.
How do I know when rhubarb crumble is ready?
The topping should be golden brown, and the rhubarb underneath should feel soft when tested with a spoon. If the fruit is still firm after 40 minutes, continue baking for another 5–10 minutes, checking regularly so the topping does not burn.