Roasted Rhubarb and Vanilla Crumble

Roated Rhubard Crumble

Elaine Lemm

  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
483 Calories
29g Fat
54g Carbs
5g Protein
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Nutrition Facts
Servings: 4 servings
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 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

  • 1 pound young forced rhubarb 
  • 2 tablespoons brown sugar (soft)
  • 3 tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • For the Crumble:
  • 4 ounces butter (cold)
  • 6 ounces all-purpose flour (or plain flour)
  • 4 tablespoons 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 1-inch pieces. Place the rhubarb into an ovenproof dish. Sprinkle the sugar over.

  4. Mix the vanilla extract with the orange juice.

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

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

  7. Remove from the oven and leave to cool. 

  8. While the rhubarb 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.)

  9. Pop the crumble mix into the refrigerator to cool down for 5 to 10 minutes.

  10. Sprinkle the crumble loosely over the cooked rhubarb.

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

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

  13. Enjoy!

Tip

  • You can make the crumble in advance and 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 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 color; the stalks should be firm and upright, the leaves a pale yellow never black.