James Martin Rhubarb Crumble

This James Martin rhubarb crumble is a classic British pudding with soft, tangy fruit and a golden, buttery topping that melts into every spoonful. The rhubarb turns beautifully tender while keeping its sharp flavour, balanced by a crisp crumble with just the right amount of sweetness. It is an easy, no-fuss dessert that feels comforting and traditional. Total time is about 50 minutes from start to finish.

Ingredients

For the rhubarb filling

• 800g rhubarb, trimmed and cut into 3cm pieces
• 150g caster sugar
• 1 tbsp cornflour
• 1 tsp vanilla extract
• 1 tbsp water

For the crumble topping

• 200g plain flour
• 100g cold unsalted butter, diced
• 100g light brown sugar
• 50g rolled oats

How to Make James Martin Rhubarb Crumble

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble bakes evenly and colours nicely.
• Make the filling: Put the rhubarb into a large bowl and add the caster sugar, cornflour, vanilla extract, and water. Toss gently until the rhubarb is evenly coated.
• Assemble the base: Tip the rhubarb mixture into a lightly buttered ovenproof dish and spread it out in an even layer.
• Prepare the crumble topping: Place the flour into a bowl and rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs.
• Add sugar and oats: Stir the light brown sugar and oats into the crumble mixture until evenly combined.
• Top the crumble: Sprinkle the crumble mixture evenly over the rhubarb. Do not press it down, as this keeps the topping light and crisp.
• Bake: Place the dish in the oven and bake for 35 to 40 minutes until the topping is golden and the rhubarb is bubbling around the edges.
• Rest and serve: Remove from the oven and leave to stand for 5 minutes before serving.

Tips

How do I stop the crumble from going soggy?

Make sure the oven is fully preheated and avoid covering the crumble while it cools. Steam trapped inside can soften the topping.

Can I reduce the sharpness of the rhubarb?

If your rhubarb is very sharp, add an extra tablespoon of sugar or mix in a handful of chopped strawberries.

Why is my topping not crunchy?

Using cold butter is key. Warm butter melts too quickly and prevents the crumble from becoming crisp.

Serving Suggestions

• Serve with hot custard for a traditional finish
• Pair with thick double cream
• Enjoy with vanilla ice cream

Storage

Room temperature

The crumble can be kept covered at room temperature for up to 24 hours.

Refrigerator

Store leftovers in the fridge for up to 3 days. Reheat in the oven to restore the topping.

Freezing

Freeze once baked and fully cooled for up to 2 months. Defrost overnight in the fridge and reheat until hot.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 16g
• Saturated fat: 9g
• Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs

James Martin Rhubarb Crumble

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic British rhubarb crumble with a soft, tangy fruit base and a crisp, buttery topping.

Ingredients

• 800g rhubarb, chopped

• 150g caster sugar

• 1 tbsp cornflour

• 1 tsp vanilla extract

• 200g plain flour

• 100g unsalted butter, cold

• 100g light brown sugar

• 50g rolled oats

• Butter, for greasing

Directions

• Preheat the oven to 200°C or 180°C fan.
• Mix rhubarb with sugar, cornflour and vanilla, then place in a baking dish.
• Rub butter into flour until crumbly, then add sugar and oats.
• Sprinkle topping over the fruit.
• Bake for 35 to 40 minutes until golden and bubbling.

Notes

• Serve warm for best flavour.
• Cold butter gives a crisper topping.
• Can be frozen once baked.