Mary Berry’s Rhubarb and Ginger Crumble is a delightful dessert that combines the tartness of fresh rhubarb with the warm spice of ginger, all topped with a crunchy, buttery crumble. It’s a perfect choice for family gatherings, cozy nights, or any occasion that calls for a touch of sweetness.
This recipe serves 6-8 people and can be ready in about 45 minutes to an hour.
In this article, I will guide you through the process of making Mary Berry’s Rhubarb and Ginger Crumble, offering step-by-step instructions and helpful tips to ensure your dessert turns out perfectly every time.
What is Mary Berry Rhubarb and Ginger Crumble?
Mary Berry Rhubarb and Ginger Crumble is a classic British dessert that features a delicious combination of tangy rhubarb and spicy ginger, topped with a golden, crumbly mixture of flour, butter, and sugar. This dessert is baked until the topping is crisp and the fruit mixture is bubbling, creating a delightful contrast of textures and flavors that are both comforting and refreshing.
Other Crumble Recipes
Why You’ll Love This Recipe
- Simplicity: This recipe is easy to prepare, making it perfect for both novice bakers and experienced cooks looking for a quick dessert option.
- Flavorful Combination: The sharp tanginess of the rhubarb perfectly complements the zesty warmth of the ginger, offering a unique taste that’s both invigorating and satisfying.
- Texture Delight: With its crispy, buttery topping, and soft, juicy filling, this crumble provides a delightful sensory experience in every bite.
- Versatility: This crumble is perfect for any season and can be served either warm or cold, making it a versatile choice for year-round enjoyment.
- Crowd-Pleaser: It’s a guaranteed hit at any dinner party or family gathering, appealing to both adults and children alike
Ingredients Needed to Make Mary Berry Rhubarb and Ginger Crumble
To start, gather the following ingredients:
- Rhubarb: 500 grams, fresh and cut into chunks
- Sugar: 150 grams, to sweeten the rhubarb
- Ginger: Fresh ginger root, 2 tablespoons finely grated
- Butter: 100 grams, unsalted and cold
- Flour: 150 grams, all-purpose
- Brown Sugar: 100 grams, for the crumble topping
- Oats: 50 grams, for texture in the crumble
Optional:
- Vanilla Ice Cream or Custard: For serving
Instructions to Make Mary Berry Rhubarb and Ginger Crumble
Step 1: Preparing the Rhubarb
- Preheat your oven to 180°C (350°F). This ensures your crumble cooks evenly.
- Mix the rhubarb with 150 grams of sugar and the finely grated ginger. Lay this mixture in a baking dish. The ginger not only adds a zing to the rhubarb but also mellows its tartness.
Step 2: Making the Crumble
- Combine the flour and butter in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This technique is key to a light, airy crumble topping.
- Stir in the brown sugar and oats. The sugar gives sweetness and a beautiful golden color, while the oats add a delightful crunch.
Step 3: Baking the Crumble
- Sprinkle the crumble mixture over the rhubarb. Make sure it’s evenly distributed so every bite has that glorious crunchy topping.
- Bake in the preheated oven for about 45 minutes, or until the topping is golden and the rhubarb is tender and bubbling. The aroma of ginger and rhubarb will fill your kitchen, a perfect indicator that your crumble is almost ready.
What Do I Serve With Mary Berry Rhubarb and Ginger Crumble?
Deciding what to serve with a Mary Berry rhubarb and ginger crumble can transform it from a simple dessert into a memorable meal finale.
- Vanilla Ice Cream: A classic choice, the creamy sweetness of vanilla ice cream complements the tangy sharpness of the rhubarb and the warmth of the ginger.
- Clotted Cream: For a richer experience, serve your crumble with a dollop of thick clotted cream to balance the dessert’s tartness.
- Custard: Warm, vanilla custard not only pairs wonderfully but also adds a comforting, traditional touch to each serving.
- Whipped Cream: Light and fluffy, freshly whipped cream makes for a luxurious addition that’s both elegant and indulgent.
- Lemon Sorbet: Opt for a scoop of lemon sorbet if you prefer a refreshing, citrusy contrast to the sweet and spicy crumble.
Expert Tips to Make Perfect Mary Berry Rhubarb and Ginger Crumble
Achieving the perfect rhubarb and ginger crumble is all about mastering a few key techniques.
- Choose Fresh Ingredients: Always start with fresh, firm rhubarb and high-quality ginger to ensure the best flavor and texture.
- Balance the Sweetness: Since rhubarb can be quite tart, adjust the sugar to suit your taste without overpowering the natural flavors.
- Perfect the Crumble Topping: Mix the crumble to a sandy, breadcrumb-like consistency to get that ideal crunchy topping after baking.
- Bake Until Golden: Let the crumble bake until the top is golden and the fruit mixture is bubbling at the edges to ensure it’s cooked perfectly.
- Let It Rest: Allow the crumble to cool for a few minutes before serving; this helps the structure set and flavors meld beautifully.
Variations of Mary Berry Rhubarb and Ginger Crumble
Exploring variations of the classic rhubarb and ginger crumble can bring exciting new flavors to your dessert repertoire.
- Add Berries: Toss in some raspberries or strawberries for a burst of color and a sweeter, more complex flavor profile.
- Include Nuts: Sprinkle chopped almonds or walnuts into the crumble topping for added texture and a nutty flavor.
- Spice It Up: Introduce spices like cinnamon or nutmeg to the crumble mix for an extra layer of warmth and spice.
- Experiment with Citrus: Adding orange or lemon zest to the filling can brighten the overall flavor of the dessert.
- Use Different Sugars: Try using brown sugar or coconut sugar in the crumble for a deeper, caramel-like sweetness.
How Do I Store Mary Berry Rhubarb and Ginger Crumble Leftovers?
Proper storage of your rhubarb and ginger crumble leftovers ensures you can enjoy its delightful taste for days.
Here’s how to keep it fresh:
In the Refrigerator:
- Cool the crumble completely before storing.
- Transfer to an airtight container to maintain freshness.
- Store in the refrigerator for up to 5 days.
In the Freezer:
-
Allow the crumble to cool thoroughly.
- Wrap tightly in cling film followed by foil to prevent freezer burn.
- Freeze for up to 3 months; label with the date so you can keep track.
How Do I Reheat Mary Berry Rhubarb and Ginger Crumble Leftovers?
Reheating your crumble can bring back the warmth and texture of freshly baked dessert. Here’s the best way to do it:
In the Oven:
- Preheat your oven to 350°F (175°C).
- Place the crumble in an oven-safe dish.
- Cover loosely with foil to avoid over-browning.
- Heat for 15-20 minutes or until thoroughly warm.
In the Microwave:
- Scoop a serving of the crumble into a microwave-safe dish.
- Heat on high for 1-2 minutes, stirring halfway through to ensure even warmth.
Nutrition Value (per serving):
- Calories: 250
- Fat: 10g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Sugar: 22g
FAQs
What Is the Best Way to Prepare Rhubarb for a Crumble?
To prepare rhubarb for a crumble, start by washing the stalks thoroughly under cold water. Trim the ends and any leaves (which are toxic and should not be eaten). Cut the stalks into small, bite-sized pieces, about 1/2 inch thick. If the rhubarb is especially tart, you may want to sprinkle it with a little sugar and let it sit for 10 minutes before using it in your recipe to draw out some of the natural juices.
How Long Should You Bake a Rhubarb and Ginger Crumble?
A rhubarb and ginger crumble should be baked until the topping is golden brown and the filling is bubbling around the edges. This usually takes about 30-40 minutes in an oven preheated to 375°F (190°C). Keep an eye on your crumble as oven temperatures can vary, and adjust the baking time accordingly to avoid overcooking.
Can I Make Rhubarb and Ginger Crumble in Advance?
Yes, you can prepare rhubarb and ginger crumble in advance. Assemble the crumble and refrigerate it covered for up to 24 hours before you plan to bake it. You may need to add an extra 5-10 minutes to the baking time if you’re putting it in the oven straight from the fridge. Alternatively, you can fully bake the crumble and reheat it when ready to serve.
What Are the Dietary Benefits of Rhubarb?
Rhubarb is low in calories but rich in fiber, vitamin C, vitamin K, and calcium, making it a nutritious addition to desserts. It also contains several antioxidants, such as anthocyanins and proanthocyanidins, which contribute to overall health and wellness. Rhubarb’s high fiber content can help support digestive health. However, it’s important to balance the tartness with a sweetener to make it more palatable.
Final Words
This rhubarb and ginger crumble, inspired by Mary Berry’s approach to simple yet delicious desserts, is straightforward to make but offers a complex blend of flavors. It’s a perfect dessert for any season, but especially comforting during the cooler months. With its crispy, golden topping and the soft, flavorful fruit beneath, this crumble is sure to become a favorite in your recipe collection.
