A rhubarbcrumble is a classic springtime dessert and a great way to showcase the wonderful seasonal veg (yes rhubarb is a vegetable!) that is rhubarb.
This five ingredient dessert showstopper uses muscovado sugar in the crumble topping recipe for extra crunch and the fruit filling also has the addition of stem ginger in syrup which we've drained and chopped.
Stem ginger in syrup is our secret weapon for jazzing up simple desserts and is also really useful in cocktails, too!
For another classic recipe we recommend our apple crumble - which is so simple it only needs four ingredients.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
250
Ingredients
450g
rhubarb, trimmed and chopped
2
balls stem ginger in syrup, drained and roughly chopped
125g
light muscovado sugar
75g
butter
125g
plain flour
Directions
Step 1
Preheat the oven 180°C (160°C fan oven) mark 4. Put the rhubarb in a 1.1 litre pie dish. Mix in the stem ginger and sprinkle over half the sugar.
Step 2
Put the butter and plain flour in a food processor and whiz to make a coarse breadcrumb-like mixture. Add the remaining sugar and pulse once or twice to mix together.
Step 3
Spoon the topping over the fruit and bake for 50-60min or until the pudding is golden brown and bubbling.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
