Mary Berry Rhubarb Crumble Recipe

Rhubarb crumble has a special place in my heart, reminiscent of cozy evenings and the taste of home. Inspired by the culinary prowess of Mary Berry, I’ve refined this quintessential British dessert to bring you a version that’s as comforting as it is delightful. It’s a dance of tart rhubarb and a buttery, crisp topping that comes together to create a dessert that’s both simple and indulgently satisfying. Perfect for any season, but especially delightful in spring when Mary Berry Rhubarb Crumble is at its peak, this recipe is a testament to the joy of baking. Whether paired with warm custard or cool cream, it promises to be a crowd-pleaser.

Why You’ll Be Glad You Tried This Recipe

You’ll love this recipe because it’s easy to make. It mixes tart rhubarb with a sweet, crunchy topping. Perfect for beginners and experts alike. It’s a crowd-pleaser, ideal for any gathering. The recipe uses simple ingredients you probably already have. It’s adaptable; add different fruits or toppings as you like. Lastly, it’s a cozy, comforting dessert, great for any season. You’ll feel proud serving it, and everyone will ask for seconds.

How To Make Mary Berry’s Rhubarb Crumble Recipe Overview

This rhubarb crumble recipe is designed to serve approximately 6 to 8 people, making it perfect for family dinners or small gatherings. From start to finish, you can expect a cooking time of around 45 to 55 minutes, which includes preparation and baking time. The beauty of this dish lies not just in its flavors but also in its simplicity. The tangy freshness of rhubarb, enveloped in a rich, buttery crumble, creates a contrasting texture that is utterly irresistible. I’ve adjusted the ingredient quantities slightly to ensure there’s plenty to go around, guaranteeing a generous, crumbly topping over the perfectly softened fruit beneath.

Ingredients

  • 200g demerara sugar
  • 75g unsalted butter, chilled
  • 75g margarine, chilled
  • 300g self-raising flour
  • 850g fresh rhubarb, trimmed and cut into pieces
  • 1 tbsp vanilla extract
  • Cream or custard, for serving
  • 2 tbsp caster sugar

Instructions

  1. Perheat oven: Preheat your oven to 200°C (180°C for fan ovens), Gas Mark 6.
  2. Prepare the rhubarb: Toss the rhubarb pieces with the caster sugar and 50g of demerara sugar in a large baking dish. Spread them out evenly.
  3. Make the crumble topping: In a mixing bowl, combine the self-raising flour with the remaining 150g of demerara sugar. Add the chilled margarine and butter, cut into small pieces. Rub the fats into the flour mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the vanilla extract.
  4. Assemble the crumble: Sprinkle the crumble mixture evenly over the sugared rhubarb in the baking dish.
  5. Bake: Bake for 35-45 minutes, or until the crumble is golden and the rhubarb is tender and bubbling at the edges. Let it cool slightly before serving.
  6. Serve: Serve warm with your choice of cream or custard.

Nutritional Value (per serving)

Calories: Approximately 420 kcal

Fat: 18g

Saturated Fat: 9g

Carbohydrates: 60g

Sugar: 35g

Protein: 5g

Sodium: 150mg

Fiber: 3g

Also Read: Mary Berry Gluten Free Scones Recipe

FAQs

How do you thicken fruit for crumble?

To thicken fruit for a crumble, mix the fruit with a bit of flour or cornstarch before baking. Use about 1 to 2 tablespoons for every 4 cups of fruit. This helps absorb the juice and creates a thicker filling. Another option is to add a small amount of tapioca. Stir it well to ensure it’s evenly distributed. This simple trick keeps your crumble filling from becoming too runny.

Where did rhubarb crumble originate?

Rhubarb crumble originated in Britain during the early 20th century. It evolved from traditional British crumbles and pies. Back then, people looked for ways to use seasonal produce. Rhubarb, with its tart flavor, became popular in spring. The crumble topping was a simpler, quicker alternative to pastry dough. It quickly became a beloved dessert. Its simplicity and delicious taste helped it gain popularity in homes and restaurants across Britain.

What is fruit crumble made of?

A fruit crumble is made of two main parts. The bottom layer is fresh or cooked fruit. Common choices are apples, berries, rhubarb, or peaches. On top, there’s a crumbly mixture. This mixture contains flour, butter, and sugar. Some recipes add oats or nuts for extra texture. The crumble is baked until the fruit is soft and the topping is golden. It’s often served warm, sometimes with cream or ice cream.

What is the difference between fruit crisp and crumble?

The difference between a fruit crisp and a crumble lies in the topping. A crumble topping is made of flour, butter, and sugar, giving it a soft, breadcrumb-like texture. A crisp’s topping also includes oats or nuts, which makes it crunchier. Both desserts have a fruit base, but the crisp’s topping offers a more textured contrast. Despite these differences, both are delicious and often served with cream or ice cream.

How do I know when the crumble is perfectly baked?

You’ll know the crumble is perfectly baked when the topping turns golden brown. Look for the edges to be bubbling, too. This shows the fruit underneath is hot and juicy. The crispness of the topping is a good sign. If it’s soft, give it a bit more time. Don’t let it get too dark, though. A perfect crumble has a crispy top with a contrastingly soft, warm fruit layer beneath.

Conclusion

Rhubarb crumble, with its comforting warmth and delightful textures, is a timeless dessert that’s always a joy to serve and savor. This Mary Berry inspired recipe, with its balance of tangy rhubarb and sweet, buttery crumble, is designed to bring a piece of British comfort food right into your home. It’s a versatile dish that can be adjusted to suit dietary needs or personal preferences, ensuring everyone can enjoy this beloved classic. Whether you’re ending a meal with friends or looking for a sweet treat to enjoy with family, this rhubarb crumble is sure to satisfy your sweet cravings and leave you feeling content.

Mary Berry Rhubarb Crumble Recipe

Mary Berry Rhubarb Crumble Recipe

Cook Time 55 minutes
Course Dessert
Cuisine British
Servings 8 people
Calories 420 kcal

Ingredients
  

  • 200 g demerara sugar
  • 75 g unsalted butter chilled
  • 75 g margarine chilled
  • 300 g self-raising flour
  • 850 g fresh rhubarb trimmed and cut into pieces
  • 1 tbsp vanilla extract
  • Cream or custard for serving
  • 2 tbsp caster sugar

Instructions
 

  • Perheat oven: Preheat your oven to 200°C (180°C for fan ovens), Gas Mark 6.
  • Prepare the rhubarb: Toss the rhubarb pieces with the caster sugar and 50g of demerara sugar in a large baking dish. Spread them out evenly.
  • Make the crumble topping: In a mixing bowl, combine the self-raising flour with the remaining 150g of demerara sugar. Add the chilled margarine and butter, cut into small pieces. Rub the fats into the flour mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the vanilla extract.
  • Assemble the crumble: Sprinkle the crumble mixture evenly over the sugared rhubarb in the baking dish.
  • Bake: Bake for 35-45 minutes, or until the crumble is golden and the rhubarb is tender and bubbling at the edges. Let it cool slightly before serving.
  • Serve: Serve warm with your choice of cream or custard.

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