An easy recipe for Rhubarb Crumble with step-by-step photos. Delicious served warm with a scoop of ice-cream, or even cold the next day at breakfast!
For the rhubarb filling
For the crumble topping
To make the rhubarb filling
To make the crumble topping
QUANTITY OF FRUIT
Please use the recipe for the rhubarb filling as a guide. You can add more or less of each fruit, depending on what you have. Sometimes I use less rhubarb, sometimes I use more strawberries, and sometimes I even leave out the raspberries.
MAKE AHEAD TIPS
*You can make both the rhubarb filling and crumble topping ahead of time.
* The rhubarb filling can be made up to several days in advance and kept covered in the fridge until you are ready to bake.
* The crumble topping can be made in advance and kept in the freezer in zip-lock freezer bags. There is no need to defrost the crumble – simply use straight from frozen.
* It is best to assemble the dish just before baking. If you cover the rhubarb filling with the crumble topping too far in advance, the crumble will absorb a lot of the liquid from the fruit, which will make the overall dish too dry.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.