Roasted Rhubarb and Vanilla Crumble Recipe

Roated Rhubard Crumble
Photo Elaine Lemm
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
483 Calories
29g Fat
54g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 483
% Daily Value*
Total Fat 29g 37%
Saturated Fat 16g 78%
Cholesterol 61mg 20%
Sodium 613mg 27%
Total Carbohydrate 54g 19%
Dietary Fiber 5g 18%
Protein 5g
Calcium 203mg 16%
*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.)

The good old rhubarb crumble, 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 colour and also intensifies the flavour creating a delicious and memorable pudding.  Serve the crumble with lashings of custard or vanilla ice cream if the weather is a little warmer.


  • 450g  (1 lb) young forced rhubarb - see note below
  • 2 tablespoons soft, brown sugar
  • 3 tablespoon orange juice
  • ½ teaspoon vanilla extract
  • For The Crumble:
  • 115g  (4oz)cold butter
  • 170g (6 oz)  plain flour / all-purpose flour
  • 4 tablespoon soft brown sugar

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 175 C/350 F/Gas 4

  3. Cut the rhubarb into 3cm  )1") pieces. Place the rhubarb into an ovenproof dish. Sprinkle the sugar over. Mix the vanilla extract with the orange juice and pour over the rhubarb, loosely cover with tin foil.

  4. Bake in the preheated oven for approx 15 minutes or until the rhubarb is cooked through but not falling apart. Remove from the oven and leave to cool. 

  5. While the crumble is cooling, place all the crumble ingredients 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, an over-mixed crumble topping will not only look too fine, but it also will not be as crisp as the more rustic.

  6. Pop the crumble mix into the refrigerator to cool down for 5 - 10 minutes. You can even make the crumble in advance and freeze it and use directly from the freezer. 

  7. Sprinkle the crumble loosely over the cooked rhubarb. Return the dish to the oven and cook for 30 - 35 minutes until the crumble is golden brown. Serve hot with custard sauce or vanilla ice cream.

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 endure 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 colour; the stalks should be firm and upright, the leaves a pale yellow never black.