A baked pudding of tart rhubarb softened beneath a buttery, ginger-spiced crumble topping scattered with rolled oats and demerara sugar for a satisfying crunch. Vanilla and orange zest lift the filling without masking the rhubarb's sharpness. Comfortable, deeply familiar, and well suited to serving warm after a meal.
180g
1pinch
1tsp
100g
80g
50g
700g
100g
1tsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 180g | — | — | |
| 2 | | 1pinch | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 100g | — | — | |
| 5 | | 80g | — | — | |
| 6 | | 50g | — | — | |
| 7 | | 700g | — | — | |
| 8 | | 100g | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 1tsp | — | — |
Turn the oven to 190 °C and allow it to come fully up to temperature before you bake.
Tip the plain flour into the large mixing bowl.
Plain flour · 180 g
Add a pinch of salt to the plain flour.
Salt · 1 pinchAdd the ground ginger to the plain flour and salt.
Ground ginger · 1 tspAdd the cold unsalted butter, cut into small cubes, to the plain flour, salt and ground ginger.
Unsalted butter · 100 gRub the butter into the flour mixture with your fingertips, lifting and pressing, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.
Add the demerara sugar to the crumble mixture.
Demerara sugar · 80 gAdd the rolled oats to the crumble mixture and demerara sugar.
Rolled oats · 50 gPut the rhubarb into the colander.
Rhubarb · 700 g
Rinse the rhubarb thoroughly under cold running water.
Chop the rinsed rhubarb into roughly 3 cm pieces, discarding the leafy ends.
Transfer the chopped rhubarb into the baking dish.
Add the caster sugar to the rhubarb in the baking dish.
Caster sugar · 100 gAdd the vanilla extract to the chopped rhubarb and caster sugar.
Vanilla extract · 1 tspAdd the orange zest to the chopped rhubarb, caster sugar and vanilla extract.
Orange zest · 1 tspToss the rhubarb, vanilla extract, orange zest and caster sugar together until the fruit is evenly coated.
Spread the rhubarb filling into an even layer across the base of the baking dish.
Spoon the crumble topping evenly over the spread rhubarb filling, covering it completely to the edges.
Place the baking dish in the oven.
Bake (in a dish about 20 × 25 cm, so the fruit is about 4 cm deep) until the topping is deep golden and the rhubarb juices are bubbling up at the edges.
Remove the baking dish from the oven using oven gloves.
Leave the crumble to rest for 5 minutes so the filling settles slightly before serving.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 190 °C and allow it to come fully up to temperature before you bake.⏱ 10 min |
| 2 | 180 g | | Tip the plain flour into the large mixing bowl.⏱ 10sResultPlain flour |
| 3 | 1 pinch | | Add a pinch of salt to the plain flour.⏱ 5sResultPlain flour and salt |
| 4 | 1 tsp | | Add the ground ginger to the plain flour and salt.⏱ 5sResultPlain flour and salt and ground ginger |
| 5 | 100 g | | Add the cold unsalted butter, cut into small cubes, to the plain flour, salt and ground ginger.⏱ 10sResultPlain flour mixture |
| 6 | — | | Rub the butter into the flour mixture with your fingertips, lifting and pressing, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.⏱ 2 minResultCrumble mixture |
| 7 | 80 g | | Add the demerara sugar to the crumble mixture.⏱ 5sResultCrumble mixture and demerara sugar |
| 8 | 50 g | | Add the rolled oats to the crumble mixture and demerara sugar.⏱ 5sResultCrumble mixture and demerara sugar and rolled oatsused in step 18 |
| 9 | 700 g | | Put the rhubarb into the colander.⏱ 10sResultRhubarb |
| 10 | — | | Rinse the rhubarb thoroughly under cold running water.⏱ 30sResultRinsed rhubarb |
| 11 | — | | Chop the rinsed rhubarb into roughly 3 cm pieces, discarding the leafy ends.⏱ 1 minResultChopped rhubarb |
| 12 | Chopped rhubarbstep 11 | | Transfer the chopped rhubarb into the baking dish.⏱ 15sResultChopped rhubarb |
| 13 | 100 g | | Add the caster sugar to the rhubarb in the baking dish.⏱ 5sResultChopped rhubarb and caster sugar |
| 14 | 1 tsp | | Add the vanilla extract to the chopped rhubarb and caster sugar.⏱ 5sResultChopped rhubarb and caster sugar and vanilla extract |
| 15 | 1 tsp | | Add the orange zest to the chopped rhubarb, caster sugar and vanilla extract.⏱ 5sResultChopped rhubarb and caster sugar mixture |
| 16 | — | | Toss the rhubarb, vanilla extract, orange zest and caster sugar together until the fruit is evenly coated.⏱ 20sResultRhubarb filling |
| 17 | — | | Spread the rhubarb filling into an even layer across the base of the baking dish.⏱ 15sResultEven rhubarb filling |
| 18 | Crumble mixture and demerara sugar and rolled oatsstep 8 | | Spoon the crumble topping evenly over the spread rhubarb filling, covering it completely to the edges.⏱ 20sResultAssembled crumble |
| 19 | — | | Place the baking dish in the oven.⏱ 10sResultAssembled crumble |
| 20 | — | | Bake (in a dish about 20 × 25 cm, so the fruit is about 4 cm deep) until the topping is deep golden and the rhubarb juices are bubbling up at the edges.⏱ 38 minResultBaked crumble |
| 21 | — | | Remove the baking dish from the oven using oven gloves.⏱ 10sResultBaked crumble |
| 22 | — | | Leave the crumble to rest for 5 minutes so the filling settles slightly before serving.⏱ 5 minResultRested crumble |
| Total Time | 51 min | ||
| Nutrient | Per serving |
|---|---|
| 608kcal | |
| 8g | |
| 22g | |
| 13g | |
| 96g | |
| 47g | |
| 6g | |
| 47mg |
A baked pudding of tart rhubarb softened beneath a buttery, ginger-spiced crumble topping scattered with rolled oats and demerara sugar for a satisfying crunch. Vanilla and orange zest lift the filling without masking the rhubarb's sharpness. Comfortable, deeply familiar, and well suited to serving warm after a meal.
What you’ll doYou will rub butter into flour, salt and ginger and stir in demerara sugar and oats for the topping. Rinsed, chopped rhubarb is sweetened in a baking dish, covered with the crumble and baked.
