Rhubarb & Stem Ginger Crumble
Tart rhubarb, warming stem ginger and a crisp oat crumble — a brilliant, fuss-free seasonal pud.
Rhubarb season is brief and blindingly brilliant — tart, punchy stalks that demand a pillow of crisp, buttery crumble. This rhubarb & stem ginger crumble is an all-rounder: comforting, unfussy and perfectly suited to family suppers or something a bit showy for guests.
Stem ginger in syrup gives the rhubarb a warming, spicy lift without any faff; the maceration step tames the tartness and guarantees a jammy, well-set filling. Serve with pouring custard or cream if you like it traditional, or a cheeky scoop of vanilla ice cream when the weather cheekily remembers summer.
Ingredients
- 800 g rhubarb
- 100 g caster sugar
- 100 g stem ginger in syrup — drained weight; reserve about 2 tbsp of the syrup for the filling
- 1 lemon — zest only
- 15 g cornflour
- 180 g plain flour
- 120 g unsalted butter — cold and cubed
- 80 g rolled oats
- 100 g light muscovado sugar
- 5 ml ground ginger
- 5 ml vanilla extract
- 0 ml sea salt
Equipment
- 23 cm shallow ovenproof dish
- microplane zester or fine grater
- measuring scales
Instructions
Preheat the oven to 180°C fan/200°C conventional. Butter a 23 cm shallow ovenproof dish or lightly oil it.
Trim the rhubarb and cut into 3 cm pieces. Put the rhubarb in a large bowl with the caster sugar, the grated zest from the lemon and about 2 tbsp of the reserved syrup from the stem ginger in syrup. Stir to combine and leave to macerate for 30 minutes — the sugar will draw moisture and soften the rhubarb.
Meanwhile make the crumble topping: put the plain flour and cold cubed unsalted butter in a bowl and rub between your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized bits. Stir in the rolled oats, light muscovado sugar, ground ginger, sea salt and vanilla extract until evenly distributed.
Drain the stem ginger in syrup, roughly chop it and add to the macerated rhubarb. Sprinkle over the cornflour and toss gently to coat — this will thicken the juices as the fruit cooks.
Tip the rhubarb mixture into the prepared dish and scatter the crumble evenly over the top, pressing very lightly so some fruit still peeks through. Place on a baking tray in the oven and bake for 35–40 minutes until the topping is deep golden and the filling is bubbling at the edges.
Remove from the oven and leave to rest for 10 minutes before serving — this helps the filling set so it doesn’t run when plated.
Serve warm. Traditional accompaniments are pouring custard, double cream or vanilla ice cream — see tips for make-ahead and reheating notes.
Tips
- Macerating the rhubarb with sugar and syrup is important — it softens the stalks and draws out flavour. Do the full 30 minutes for best texture.
- If you prefer a crumblier topping, pulse the flour and butter briefly in a food processor, then stir in the oats by hand.
- Make ahead: you can assemble the fruit and the topping separately the day before; keep chilled and bake from cold for ~40–45 minutes.
- Reheat leftovers in a 160°C fan oven for 15–20 minutes until hot and bubbling. Avoid the microwave which makes the topping soggy.
- For extra crunch, scatter a handful of flaked almonds or chopped hazelnuts over the crumble before baking (adds a nutty note).
Substitutions
unsalted butter → vegan block margarine, same weight (120 g)
Stays closelight muscovado sugar → soft brown sugar, same weight (100 g)
Stays closerolled oats → finely chopped almonds, 80 g
Noticeably differentstem ginger in syrup → fresh root ginger 20 g finely chopped plus 2 tbsp golden syrup
Noticeably different
Nutrition
Per serving · estimated
- 520
- Calories
- 6 g
- Protein
- 80 g
- Carbs
- 20 g
- Fat
- 5 g
- Fibre
- 42 g
- Sugar
- 200 mg
- Sodium
FAQ
Can I use frozen rhubarb?
Yes — defrost and drain excess liquid, then toss with the sugar and cornflour. You may need a slightly longer bake (40–45 minutes) so the filling bubbles and sets.
How do I avoid a soggy topping?
Ensure the rhubarb is well coated in cornflour and bake until the filling is visibly bubbling. Leaving the crumble to rest for 10 minutes also helps the juices thicken.
Can I make this gluten-free?
Use a gluten-free plain flour blend and certified gluten-free oats. Texture will be very similar.
Can I prepare this ahead?
Yes — assemble the fruit and topping separately and keep covered in the fridge for up to 24 hours. Top the fruit and bake from chilled for best results.
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