Hairy Bikers Rhubarb Crumble Recipe
Craving a warm hug in dessert form? This Hairy Bikers Rhubarb Crumble Recipe mixes tangy rhubarb with buttery golden topping. It's pure British comfort.
Ingredients
- 600 g fresh rhubarb chopped into 2-inch pieces
- 100 g caster sugar
- Zest of 1 orange
- 1 tsp vanilla extract
- 1 tbsp cornflour optional, for thickening175g plain flour
- 100 g unsalted butter cold and cubed
- 75 g light brown sugar
- 50 g rolled oats
- 1 tsp ground cinnamon
Instructions
Preheat and Prep Rhubarb
- Heat oven to 180°C (350°F). Wash rhubarb well. Chop into 2-inch lengths. Place in saucepan with sugar, orange zest, vanilla. Cook on medium 5-7 minutes. Stir until soft but holds shape.
Thicken the Filling
- Sprinkle cornflour if using. Stir 1 minute more. Taste and add sugar if too tart. Spoon mixture into ovenproof dish. Spread evenly. Let cool slightly. Filling bubbles gently now.
Make Crumble Base
- Sift flour into mixing bowl. Add cold butter cubes. Rub with fingertips until like breadcrumbs. Takes 2-3 minutes. Work fast to keep cool. Texture perfect so far.
Add Flavor to Topping
- Stir in brown sugar, oats, cinnamon. Mix well. Clumps form naturally. Don't press too hard. Keep it crumbly loose. Golden topping ready for rhubarb. Smells amazing already!
Assemble the Dessert
- Scatter crumble evenly over rhubarb. Cover completely. No bald patches. Press lightly in places. Oven ready magic happens now. Beautiful contrast of pink and gold.
Bake Until Golden
- Bake 25-30 minutes. Top turns deep golden. Rhubarb bubbles at edges. Crisp sounds when tapped. Rest 10 minutes. Serve warm. Perfect timing achieved!
Notes
- Chill butter first for extra crunch.
- Pre-cook rhubarb prevents soggy crumble.
- Add ginger to filling for spicy kick.
- Mix chopped apples with rhubarb half-half.
- Gluten-free? Use GF flour blend.
- Double oats for nuttier texture.
- Freeze extra topping for next time.