Crunchy Rhubarb Crumble with Oats streusel topping on top is an easy Summer recipe which is so delicious!!! Tarty Rhubarb gets a sweet makeover with Brown Sugar, Cardamom, & Ginger.
Simple Rhubarb Crumble Topped with a crunchy Oats, butter & Brown Sugar topping this is a cross between Rhubarb Crisp and Rhubarb Crumble! And the result is so good!
Top with a dollop of Vanilla Ice Cream or Whipped Cream and enjoy this super Delicious and Crunchy Rhubarb Crumble!
Summers are the perfect time to bake some delicious desserts and whats better than a crumble? right? I love Crumble desserts.
Be it my Cherry Crumble with Oats Almond Butter Streusel or
Grandma’s Classic Apple Crumble or
This Rhubarb Crumble is different than the others.
Unlike Old Fashioned Rhubarb Crumble recipe, my Grandma used to make, I donot add A LOT of Strawberries in my Rhubarb Crumble.
Rather, I keep it simple with Rhubarb and Sugar.
What does Rhubarb Taste Like?
Rhubarb is actually very sour and tarty to taste. It tastes like a very tarty Green Apple.
So people add sweet tasting fruits like Strawberries or Apples or Pears to a classic Rhubarb Crumble or Pie.
However, adding a whole lot of other fruits actually takes away from the sweet and sour taste of Rhubarb.
Rhubarb Stalks are the only edible part. The leaves of Rhubarb are poisonous.
They look like celery when raw and turn red when they ripen. However, they are indeed very sour!
How much Sugar Should I add to sweeten Rhubarb
When you add sugar and some spices like Ginger and Cardamom it balances the sweet and sour taste of Rhubarb making it so delicious.
Adding sugar and cooking Rhubarb softens them making them almost like berries!
Rhubarb Crumble with Oats
I love Rhubarb Crumble with Oats because its crunchy on the top.
Crunchy Rhubarb Crumble is everyone’s favorite.
And the only way to get a crunchy top over sweet and tarty Rhubarb is to use Oats.
You can use Almonds or Chopped Pecans to make the topping.
Bubbling Red fruit filling below a buttery crumble topping is just so delightful to look and one of the best Summer desserts I know!
Is Southern Rhubarb Crisp and Crumble same?
Rhubarb Crisp is generally made with Oats topping. Its generally got a crispy topping.
However Crumble has a soft and fluffy topping which is almost like a biscuit.
So yes they are different. If you love crisps you will love Strawberry Crisp & this Apple Crisp Baked Brie is a dream dessert!
- Fresh Rhubarb – cut into 1″ pieces. Half the thicker pieces lenghtwise.
- Brown Sugar
- All Purpose Flour
- Vanilla Extract
- Ground Cinnamon
- Ground Ginger
FOR THE CRUMBLE TOPPING
- Rolled Oats
- Brown Sugar
- All Purpose Flour
See recipe card for quantities.
How to make Jamie Oliver Rhubarb Crumble
Well. Even I am a fan of Jamie Oliver and his famous Rhubarb Crumble. But I am no Jamie Oliver but this recipe is definitely inspired from him!
STEP 1: Preheat the oven to 375°F.
STEP 2: Add chopped Rhubarb, Brown Sugar, Vanilla Extract, Flour, Ground Cinnamon & Ground Ginger to a large mixing bowl. Whisk until combined.
STEP 3: Add in a baking dish.
STEP 4: In a mixing bowl, combine Rolled Oats with Flour, Chopped Cold Butter and Brown Sugar.
STEP 5: Mix the butter with the dry ingredients using a pastry blender or pulse in a food processor until the mixture gets crumbly.
STEP 6: Sprinkle this mixture over the Rhubarb filling, without packing.
STEP 7: Bake for 35 – 40 min or until the red fruit starts to bubble from the sides and the top gets golden brown.
STEP 8: Allow it to cool down for 10 min and serve with Vanilla Ice Cream or Whipped Cream on top!
If you’re baking this Rhubarb Crumble in a shallow dish, top over a foil lined sheep pan to catch any spills.
Use cold chopped butter and combine it with Oats and Sugar to make the Streusel topping. Cold butter when combined with hands or a pastry blender makes the mixture crumbly.
The idea of using Cold Butter is that when you bake it, the butter gradually melts in the hot oven leaving the Oats topping crispy and golden brown!
If you want, you can add 1/2 cup of Chopped Strawberries. But reduce the amount of sugar by half as excess sugar will make the crumble soggy!
- Pecans – You can add some chopped Pecans on top along with Oats. It adds a nice nutty taste to the Crumble.
- Strawberries – You can add chopped Strawberries to cut down the tartness of Rhubarb. However, keep the ratio of Rhubarb to Strawberries same or else your Rhubarb Crumble will get soggy.
- Orange Zest – Add a teaspoon of orange Zest to the crumble filing. It will make this Rhubarb Crumble even delicious.
Refrigeration: Store the leftover Rhubarb Crumble in an airtight container in the refrigerator. You can store Leftover Rhubarb Crumble in the refrigerator for about a week.
How to Reheat: Reheat in the microwave at full power for 3-4 minutes or until heated through. Serve hot with cold Vanilla Ice Cream on top.
Frozen Rhubarb Crumble
Freeze: You can freeze Rhubarb Crumble. Wrap it up tightly using a plastic wrap and freeze. You can freeze Rhubarb Crumble for up to 2-3 months.
How to Reheat: Thaw overnight in the refrigerator and reheat in the microwave for 5 minutes or until heated through.
Do you need to peel Rhubarb for a crumble?
Yes and No. It all depends on the season. If you’re using peak season Rhubarb during the Spring, you can use them directly, without peeling. Off season Rhubarb tend to be thick and green. So peel the outer skin and then use Rhubarb for Oats.
Do you need to pre cook Rhubarb for Crumble?
No. Just chop Rhubarb and use it directly to make the filling. You do not need to precook Rhubarb.
Can I use Self Raising Flour instead of Plain Flour for Crumble?
Yes of course! Using Self Raising Flour will make the topping fluffy and soft.
Simple Rhubarb Crumble made using fresh Spring Rhubarb topped with a buttery Oats streusel is so easy to make and super delicious! Rhubarb Crumble is the best Summer dessert we love!
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for crumble filling
- 2 lbs Rhubarb cut into 1 inch pieces (thicker pieces cut lengthwise)
- 2½ cups Brown Sugar light
- ¼ cup All Purpose Flour
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cardamom
- ½ teaspoon Ground Ginger
- ½ teaspoon Orange Zest
for crumble topping
- 1 cup All Purpose Flour
- ½ teaspoon Kosher Salt
- 1 stick Unsalted Butter 8 tbsp
- 1 cup Brown Sugar light
- ½ cup Rolled Oats
- 1 scoop Vanilla Ice Cream
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Preheat the oven to 375°F. Cut the Rhubarb stalks to 1″ length. Halve the thicker pieces lengthwise.
In a medium sized mixing bowl, combine Rhubarb with Brown Sugar, All Purpose Flour, Vanilla Extract, Ground Cardamom, Ground Ginger & Orange Zest. Dump this to a greased deep dish baking dish.
Add all the ingredients to make the crumble in a food processor and pulse until combined OR Add them to a mixing bowl and mix using a pastry blender or your hands until the butter cubes form pea sized crumbs.
Sprinkle this mixture over the crumble filling. Spread it gently on the top and do not pack. Bake for 35-40 min or until red fruit starts to bubble from the sides and the top gets golden brown.
Allow the crumble to cool down for 10 min. Cut and serve with Vanilla Ice Cream on top.
Calories: 801kcal | Carbohydrates: 160g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 248mg | Potassium: 690mg | Fiber: 4g | Sugar: 129g | Vitamin A: 672IU | Vitamin C: 12mg | Calcium: 264mg | Iron: 3mg
Amount Per Serving
Calories from Fat 162
% Daily Value*
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Vitamin A 672IU13%
Vitamin C 12mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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