Hamdi Saidani This Hairy Bikers Rhubarb Crumble Recipe is a tangy and comforting dessert, which uses fresh rhubarb and orange zest. It’s a classic, foolproof recipe, ready in about 50 minutes.
Jump to RecipeHairy Bikers Rhubarb Crumble Recipe Ingredients
For the Filling:
- 500g fresh rhubarb, chopped
- 1 large orange, zest and juice
- 100g light soft brown sugar
For the Topping:
- 150g plain flour
- ½ tsp ground cinnamon
- 100g butter, softened
- 75g light soft brown sugar
- 75g porridge oats
- Pinch of salt
How To Make Hairy Bikers Rhubarb Crumble Recipe
- Prep the oven and dish: Preheat oven to 180℃ (160℃ Fan). Butter a shallow ovenproof dish.
- Make the filling: Place chopped rhubarb in the prepared dish. Sprinkle with orange zest and brown sugar, then drizzle over the orange juice.
- Prepare the crumble topping: In a bowl, rub butter into flour and cinnamon until it resembles breadcrumbs. Stir in the remaining sugar and oats.
- Assemble the crumble: Evenly scatter the crumble topping over the rhubarb mixture.
- Bake the crumble: Place the dish on a baking tray and bake for about 40 minutes, or until the top is golden brown and the filling is bubbling. Let it stand for 10 minutes before serving.
Recipe Tips
- Can I use frozen rhubarb? Yes, just thaw and drain it well before using to avoid excess moisture.
- How to make the crumble topping extra crispy: Add an extra handful of oats or a sprinkle of demerara sugar before baking.
- What if I don’t have an orange? You can use lemon zest and juice, though the flavor will be slightly sharper.
- How to tell when it’s done: The top should be golden brown, and you should see the rhubarb juices bubbling around the edges.
- Can I make it ahead? Yes, assemble it and refrigerate, then bake when ready to serve.
What To Serve With Rhubarb Crumble
This classic crumble is best served warm with a creamy or cold contrast:
- Vanilla custard
- Pouring cream
- Clotted cream
- Vanilla ice cream
- Greek yogurt
How To Store Rhubarb Crumble
Refrigerate: Cover and store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Freeze: You can freeze the unbaked or baked crumble for up to 2 months. Thaw overnight in the fridge and bake or reheat as needed.
Rhubarb Crumble Nutrition Facts
- Calories: 415 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrate: 60g
- Dietary Fiber: 5g
- Sugars: 38g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this with other fruits?
Yes, rhubarb pairs well with strawberries, apples, or raspberries.
Why is my crumble topping soggy?
This could be due to excess moisture from the fruit. Make sure to drain well if using frozen rhubarb.
Can I use gluten-free flour?
Yes, substitute plain flour with a gluten-free blend suitable for baking.
How to reduce sugar in this recipe?
You can cut the sugar slightly or use a sugar substitute, though it may alter the texture.
Can I use margarine instead of butter?
Yes, but it may change the flavor and texture slightly.
Try More Recipes:
Hairy Bikers Rhubarb Crumble Recipe
Course: DessertCuisine: American6
servings10
minutes40
minutes415
kcalA warm, golden rhubarb crumble packed with tangy fruit and a buttery oat topping.
Ingredients
500g fresh rhubarb, chopped
1 large orange, zest and juice
100g light soft brown sugar
150g plain flour
½ tsp ground cinnamon
100g butter, softened
75g light soft brown sugar
75g porridge oats
Pinch of salt
Directions
- Preheat oven to 180℃ (160℃ Fan). Butter a shallow ovenproof dish.
- Place chopped rhubarb in the dish. Add orange zest and sugar, and drizzle over juice.
- Rub butter into flour and cinnamon until breadcrumb-like. Stir in sugar and oats.
- Scatter topping over fruit.
- Bake for 40 minutes until golden and bubbling. Let stand 10 minutes before serving.