Roasted Rhubarb and Vanilla Crumble

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 09/29/21
Roasted Rhubarb and Vanilla Crumble

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
452 Calories
24g Fat
55g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 452
% Daily Value*
Total Fat 24g 30%
Saturated Fat 15g 73%
Cholesterol 61mg 20%
Sodium 192mg 8%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 11%
Total Sugars 18g
Protein 6g
Vitamin C 15mg 74%
Calcium 126mg 10%
Iron 2mg 13%
Potassium 425mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Good old rhubarb crumble is the stuff of childhood, school dinners, and comfort; no wonder it is a stalwart of British puddings. In this roasted rhubarb crumble, it's had a little makeover to bring it into the 21st century and to open it up to those whose memory of the pudding is stodge. 

Traditionally the rhubarb would be stewed, but in this recipe, it is roasted in the oven with a little orange juice and vanilla. Roasting helps the rhubarb to keep its beautiful color and also intensifies the flavor, creating a delicious and memorable pudding. Serve the crumble with lashings of custard or vanilla ice cream if the weather is a little warmer.

Ingredients

For the Crumble:

  • 4 ounces cold butter

  • 6 ounces all-purpose flour

  • 4 tablespoons brown sugar

Steps to Make It

  1. Gather the ingredients.

    Roasted Rhubarb and Vanilla Crumble ingredients

    The Spruce / Diana Chistruga

  2. Preheat oven to 350 F. Cut rhubarb into 1-inch pieces. Place into an ovenproof dish.

    Rhubarb pieces in a baking dish

    The Spruce / Diana Chistruga

  3. Sprinkle brown sugar over rhubarb.

    Sprinkle brown sugar over rhubarb in the baking dish

    The Spruce / Diana Chistruga

  4. Mix vanilla extract with orange juice.

    Mix vanilla extract with orange juice in a bowl

    The Spruce / Diana Chistruga

  5. Pour over rhubarb and loosely cover with tin foil.

    Rhubarb and vanilla mixture in a baking dish covered with aluminum foil

    The Spruce / Diana Chistruga

  6. Bake for approximately 15 minutes or until rhubarb is cooked through but not falling apart.

    Rhubarb mixture in a baking dish

    The Spruce / Diana Chistruga

  7. Remove from oven and let cool. 

    Rhubarb cooling in a baking dish

    The Spruce / Diana Chistruga

  8. While rhubarb is cooling, place butter, flour, and brown sugar into a large baking bowl and roughly mash together to form lumpy crumbs. (Do not worry about making the mixture even and fine; you are looking for a rustic looking topping.)

    Butter, flour and sugar mixture in a bowl

    The Spruce / Diana Chistruga

  9. Place crumble mix into refrigerator for 5 to 10 minutes.

    Crumble mix in a bowl

    The Spruce / Diana Chistruga

  10. Sprinkle crumble loosely over cooked rhubarb.

    Crumble on top of rhubarb mixture in the baking dish

    The Spruce / Diana Chistruga

  11. Return to oven and cook for 30 to 35 minutes until crumble is golden brown.

    Roasted Rhubarb and Vanilla Crumble in a baking dish

    The Spruce / Diana Chistruga

  12. Serve hot with custard sauce or vanilla ice cream.

    Roasted Rhubarb and Vanilla Crumble in a baking dish and also in a bowl served with ice cream

    The Spruce / Diana Chistruga

Tips

  • You can make the crumble in advance, freeze it, and use directly from the freezer. 
  • You can also cook as individual puddings in ramekin dishes.

Which Rhubarb Is Best for a Crumble?

This recipe works best with Yorkshire Forced Rhubarb, which is in season from late December to the end of March, but there is no reason you cannot use outdoor summer rhubarb; just ensure the stalks are young and fresh—the thick older varieties may be a little woody and will not roast. 

Other crumbles recipes, where the rhubarb is stewed, can use either. 

The telling sign of fresh rhubarb is not only its bright color; the stalks should be firm and upright and the leaves a pale yellow, never black.