Yorkshire Forced Rhubarb Crumble
Tender, vibrant pink Yorkshire forced rhubarb baked beneath a crisp, buttery ginger and oat crumble topping.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 465 kcal
Equipment
- •20cm ceramic baking dish
- •large mixing bowl
- •fine grater
- •measuring spoons
- •weighing scales
Nutrition
Per serving, approximate
- Calories
- 465 kcal
- fat
- 20 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 465 kcal
Instructions
- 1
Preheat your oven to 190°C (170°C fan).
- 2
Place the trimmed rhubarb pieces directly into a 20cm ceramic baking dish.
- 3
Scatter the golden caster sugar, chopped stem ginger, ginger syrup, and orange zest over the rhubarb.
- 4
Toss the fruit mixture gently with a spoon to coat it evenly.
- 5
Place the plain flour and chilled butter cubes into a large mixing bowl.
- 6
Rub the butter into the flour using your fingertips until it resembles coarse breadcrumbs.
- 7
Stir the demerara sugar, rolled oats, and ground ginger into the flour mixture.
- 8
Scatter the crumble mixture loosely over the rhubarb without pressing down.
- 9
Bake for 35 to 40 minutes until the crumble is golden and fruit juices bubble up.
- 10
Rest for 5 minutes before serving warm.
Chef's tips
Use cold butter straight from the fridge to prevent the topping from becoming greasy. Never pack the crumble topping down onto the fruit, as leaving it loose ensures a light, crunchy finish.
Ingredient substitutions
- Yorkshire forced rhubarb → outdoor field-grown rhubarb (add 25g extra sugar)
- stem ginger in syrup → finely grated fresh ginger root
- rolled oats → flaked almonds
Storage
Cover and store any leftovers in the fridge for up to three days.
Reheating
Reheat uncovered in an oven preheated to 180°C (160°C fan) for 15 minutes to re-crisp the topping.
Common mistakes to avoid
- •Compacting the crumble topping tightly over the fruit, resulting in a heavy and doughy crust.
- •Pre-cooking delicate forced rhubarb on the hob, which causes it to turn into mush during baking.
- •Using soft room-temperature butter, which creates a paste rather than light crumbs.
Serving suggestions
Cooked Yorkshire Forced Rhubarb Crumble?
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