9 hours Ago By Angela Patrone
Mary Berry has a range of dessert recipes that would be perfect for spring, one of which is her rhubarb crumble that “never fails to impress”. This traditional dessert consists of soft, stewed rhubarb sweetened with sugar, then topped with a crumbly mixture of flour, butter, and sugar. Mary Berry ’s version keeps it classic and straightforward, ensuring the natural tartness of the rhubarb shines through while being perfectly balanced by the sweet, golden topping.
This recipe can be prepped in advance and then baked fresh for Easter. Taking less than 15 minutes to prepare, the crumble can be adapted with apples, oats, or spices if desired. For the filling 900g of rhubarb, trimmed and chopped into one-inch pieces 175g of caster sugar For the topping 175g of plain flour 115g of butter, cold and diced 85g of demerara or caster sugar Start by preheating your oven to 190C/170C Fan/ Gas Mark 5 before preparing your rhubarb filling.
For the filling, place the chopped rhubarb into the base of an ovenproof dish. Sprinkle evenly with the caster sugar. If your rhubarb is very tart, you can increase the sugar slightly.
Toss gently to coat and set aside while you make the topping. A pinch of ground ginger or cinnamon can be added to the rhubarb filling for extra warmth For the crumble topping, in a mixing bowl, add the flour and cold, diced butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, mixing evenly. Next, sprinkle the crumble mixture over the rhubarb, covering it evenly without pressing down. Bake for 35 to 40 minutes or until the topping is golden and the fruit is bubbling around the edges.
Let the crumble sit for five to 10 minutes before serving. Enjoy with custard, vanilla ice cream, or whipped cream. Store any leftovers in an airtight container for up to three days.
To reheat it, place it in the oven at 160C for several minutes..
