Rhubarb Crumble – a gorgeous, warming and hearty dessert made with freshly stewed rhubarb and a cardamom crunchy crumble topping.
It’s finally here! I’ve been trying to make this recipe and put it up on the blog for ages, practically ever since I came back to Australia and Mum gave me a huge bunch of homegrown rhubarb!
I give you – the rhubarb crumble. Aka the apple crumbles prettier and more delicious friend. If you are wanting to jazz up your crumble game then you’ll love this gorgeous recipe.
This recipe is a warming dessert, made with homemade vanilla stewed rhubarb and topped with a beautifully balanced cardamom, brown sugar crumble. The cardamom is an absolute game changer for this crumble, elevating it to the next level.
And I’ll give you a little tip – this crumble is SO easy to make!
Rhubarb Crumble Recipe
When Is Rhubarb in Season?
Short answer – I have absolutely no idea. I actually though it was an Autumn/Winter fruit, but spring has sprung in Australia and our local farmers market was packed to the brim with rhubarb.
I actually think rhubarb is a year round fruit, but I’ve definitely seen it more in winter and spring here. Moral of the story – if you see it and it’s cheap, definitely get your hands on a bunch! The bunch I got today was only $2.99!
How to Stew Rhubarb
I’ll be honest, it took me SO long to find the perfect rhubarb stewing method, but I’m pretty stocked with the result. I use around 500g/1.1lbs of rhubarb which is about 1 large bunch.
Chop your rhubarb into 4cm/2inch pieces then place in a small saucepan. I add a touch of sugar, a squirt of vanilla bean paste, then a dash of water to to the bottom of the pan.
I bring it to the boil then reduce heat to simmer until the rhubarb is soft and starts to break down. Keep tasting as you go, some rhubarb can be really tart meaning you may need to add extra sugar to balance out the tartness.
How to Make a Crumble Topping
I love my crumble topping crunchy and crumbly. The key to making a crunchy crumble is to add in chopped almonds and rolled oats. I use a mix of flour, brown sugar, cardamom, oats, chopped almonds and salted butter.
I use cold butter, and rub it through the dry ingredients until there are only small chunks remaining. When you cook the crumble, the butter melts leaving the crumble topping to become really crunchy and buttery.
How to Prepare Rhubarb Crumble?
Once you’ve stewed the rhubarb and made the crumble, you’ll need to pour the rhubarb into an oven proof dish like the one pictured. Then simple add the crumble on top of the rhubarb and place in the oven for 25-30 minutes at 180C/350F.
How to Serve Rhubarb Crumble?
This crumble is best served with a good dollop of cream and a scoop of vanilla bean ice-cream. I love eating this crumble warm, straight out of the oven, however you can reheat the crumble in the oven for a few minutes before serving.
How to Store Rhubarb Crumble?
This crumble is best served straight away however it will store up to a day in an airtight container. You can easily make this ahead of time however, but stewing the rhubarb earlier and making the crumble separately. Then assemble it just before you want to cook it for maximum deliciousness and freshness.
This rhubarb crumble is an elevated dessert, bringing in warm and cozy winter flavours. This rhubarb crumble is great for a winter dinner party paired with a cozy dish like my slow cooker beef ragu.
Don’t forget to leave a comment and recipe rating if you make this delicious dessert. I love getting your feedback!
Georgie x x
Easy Rhubarb Crumble
- 500/17.5 g/oz rhubarb, cut into 4cm/2" pieces
- 1/4 cup sugar
- 1 tsp vanilla
- 1/3 cup water, 3 floz
- 2 tbsp butter, not quite at room temp
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup flour
- 1/4 tsp ground cardamom
- 1/2 tsp ground cinnamon
- ice cream to serve
- Place rhubarb, sugar, water, and vanilla in a small saucepan.
- Bring to the boil over medium-high heat, then reduce heat and simmer for 10 minutes until rhubarb is soft, but stil chunky.
- Add all the dry ingredients together in a bowl. Add the butter and rub the dry ingredients and butter together with your fingtertips until it resembles chunky breadcrumbs or a crumble-like texture.
Assembly & Cooking
- Preheat oven to 180C/350F.
- Pour the rhubarb into a medium-sized oven proof dish.
- Top with the crumble mixture.
- Bake for 25-35 minutes, or until the crumble is browned on top.
Try this Rhubarb Crumble with;
- My cozy lamb shepherd’s pie
- This really easy Tomato Chorizo Pasta
- This hearty Moroccan Lamb Tagine
- A really warming grapefruit gin and tonic