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Published 23/02/2026
1:0
Serves 6
Medium

Rhubarb crumble

Dig into this buttery, golden oat crumble pudding to reveal a flash of pink, juicy rhubarb beneath.

A comforting, sweet and tart pudding that brings back wonderful memories of dessert. Simple and nostalgic, our rhubarb crumble is perfect served warm with your favourite creamy topping.

What you'll need...

  • 500g rhubarb, cut into 4cm lengths
  • 50g light brown soft sugar
  • Zest of half an orange
  • 50g rolled oats
  • 175g plain flour
  • 150g unsalted butter, cold and cubed
  • 50g demerara sugar
  • 1/2 tsp ground ginger
  • 50g sliced almonds, optional
  • Cream or custard, to serve

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put the rhubarb in an oven-proof dish with the light brown sugar and orange zest. Toss them together and set aside whilst you make the crumble topping.

  2. Put the flour and butter into a large bowl, then rub together using your fingertips until the mixture resembles coarse breadcrumbs. Stir through the oats, demerara sugar, ginger and almonds.

  3. Scatter the crumble evenly over the rhubarb and bake for 35-45 minutes golden and bubbling. Leave to cool for a few minutes, then serve.

Shop the tools you will need

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