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Rhubarb Crumble with Orange Juice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 107 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

A classic Rhubarb Crumble recipe combining tart rhubarb with a crumbly, buttery topping baked to golden perfection. This easy dessert is perfect for using up rhubarb stalks and is delicious served warm with custard or ice cream.

Ingredients

Scale

Filling

  • 500 g Rhubarb (approximately, chopped into thumb-sized pieces)
  • 50 ml Orange Juice (approx. half an orange)
  • 2 tbsp Caster Sugar (Superfine Sugar)

Crumble Topping

  • 200 g Self-raising Flour
  • 100 g Butter or Block Margarine (cold)
  • 100 g Caster Sugar (Superfine Sugar)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 5 or 350°F) to ensure it is at the right temperature when ready to bake.
  2. Prepare Rhubarb: Chop the rhubarb into thumb-sized pieces and evenly spread them in your baking dish, compacting so there are no large gaps.
  3. Add Sugar and Orange Juice: Sprinkle 2 tablespoons of caster sugar evenly over the rhubarb, then pour the orange juice on top to add sweetness and a slight citrus flavor. Set aside while preparing the crumble topping.
  4. Make Crumble Topping: In a large bowl, combine the self-raising flour and cold butter or margarine. Using your fingertips, rub them together until the texture resembles rough sand. Stir in 100 grams of caster sugar thoroughly.
  5. Assemble: Spoon the crumble topping evenly over the rhubarb, covering all pieces completely. Gently press the mixture with your fingertips to compact slightly but retain a textured, bumpy surface.
  6. Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the crumble topping is golden brown and crisp.
  7. Cool and Serve: Allow the crumble to cool slightly before serving. Enjoy it warm, ideally with custard or ice cream, or simply on its own.

Notes

  • This crumble is an excellent way to use up any rhubarb stalks you have on hand.
  • Serving with custard or vanilla ice cream enhances the dessert.
  • The crumble topping can be adjusted by adding rolled oats or nuts for extra texture if desired.
  • Ensure the butter is cold for the best crumble texture.

Nutrition

  • Serving Size: 1/6 of recipe (approx. 150g)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 45mg

Find it online: https://littlespoonbites.com/rhubarb-crumble-with-orange-juice-recipe/