Mary Berry Recipes
Dessert
Mary Berry's Rhubarb Crumble
Oh, a classic rhubarb crumble! It's such a comforting and wonderfully simple dessert, perfect for any time of year. This recipe brings together the tartness of rhubarb with a buttery, golden topping, creating sheer perfection.
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Ingredients
- 600g (1¼ lb) rhubarb, trimmed and cut into 2.5cm (1 inch) pieces
- 100g (3½ oz) caster sugar
- 1 tbsp cornflour (or plain flour)
- Zest of ½ an orange (optional, but a lovely addition!)
- 200g (7 oz) plain flour
- 100g (3½ oz) cold butter, cut into cubes
- 100g (3½ oz) demerara sugar (or caster sugar)
Step-by-Step Instructions
- Preheat your oven to 180°C (160°C fan/Gas 4). Lightly grease a 2-litre (3½ pint) ovenproof dish.
- For the filling: Place the chopped rhubarb into a large bowl. Sprinkle over the caster sugar, cornflour, and orange zest (if using). Toss gently to combine, then tip the mixture into your prepared ovenproof dish.
- To make the crumble topping: In a separate large bowl, put the plain flour. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This takes a little patience, but it's worth it for that wonderful texture!
- Stir in the demerara sugar (or caster sugar) into the crumble mixture.
- Evenly sprinkle the crumble topping over the rhubarb in the dish, ensuring it's well covered. Do try not to press it down too firmly; we want that lovely light, crumbly texture.
- Bake in the preheated oven for 30-40 minutes, or until the topping is beautifully golden brown and the rhubarb underneath is tender and bubbling gently around the edges.
- Serve warm with a generous dollop of clotted cream, creamy custard, or a scoop of vanilla ice cream. A real family favourite!
Mary's Secrets to Success
For an extra-crispy topping, you can add a tablespoon or two of rolled oats to your crumble mixture; it adds a lovely bite! If your rhubarb is particularly tart, you might like to add an extra tablespoon of sugar to the filling – taste is key! To check if the rhubarb is cooked, gently poke it with a knife through the crumble topping; it should feel tender. This crumble freezes beautifully, either baked or unbaked. Just wrap it well in cling film and foil.
