Mary Berry’s Rhubarb Crumble with Oats is a delightful twist on the traditional British dessert, combining the tartness of fresh rhubarb with the comforting texture of a crumbly, oat-based topping. Perfect for any occasion, from a cozy family dinner to a more formal gathering, this dessert strikes the perfect balance between sweet and sour, with the oats adding a delightful crunch.
Serving 6-8 people, this recipe can be prepared in approximately 1 to 1.5 hours. Follow along as I guide you through the process of creating this exquisite dessert, offering useful tips and tricks to ensure your crumble turns out perfectly every time.
Let’s get started!
What is Mary Berry Rhubarb Crumble with Oats?
Mary Berry Rhubarb Crumble with Oats is a delicious dessert that consists of roasted rhubarb pieces topped with a crunchy and nutty oatmeal crumble. It is a recipe by Mary Berry, one of the most famous and respected British chefs, who is known for her expertise and passion for baking. This dessert is easy to make and perfect for any occasion, whether it’s a family dinner, a picnic, or a cozy night in.
Other Mary Berry Crumble Recipes
Why You Love this Recipe
You will love this recipe because:
- Seasonal Delight: Utilizes seasonal rhubarb, making it a perfect springtime dessert.
- Textural Contrast: Offers a satisfying contrast between the soft, tart rhubarb and the crunchy oat topping.
- Versatile: Easy to adapt with different fruits or additions, making it a versatile recipe for any home cook.
- Comfort Food: Embodies the essence of comfort food, perfect for ending any meal on a high note.
Ingredients Needed to Make Mary Berry Rhubarb Crumble with Oats
To make this rhubarb crumble with oats, you will need the following ingredients:
For the filling:
- 10 rhubarb sticks (about 450g), cut into 3-inch pieces
- 4 tablespoons of water
- 8 tablespoons of caster sugar
- 1 teaspoon of dry ginger powder
For the topping:
- Âľ cup of wholemeal flour (or use all-purpose flour)
- 7 tablespoons of unsalted butter, softened
- ½ cup of light muscovado sugar
- 25g of coarse oatmeal (the fresher the better)
For serving (optional):
- Double cream, ice cream, or Greek yogurt
Equipment
- Large Mixing Bowl: For combining the crumble ingredients.
- Baking Dish: Approximately 9Ă—13 inches for baking the crumble.
- Knife and Chopping Board: For preparing the rhubarb.
- Zester: To zest the orange.
- Measuring Cups and Spoons: For accurate ingredient measurement.
Instruction to Make Mary Berry Rhubarb Crumble with Oats
Step 1: Make the Filling
The first step is to make the filling for the rhubarb crumble.
Here’s how:
- Preheat your oven to 180°C (fan 160°C).
- Place the rhubarb pieces on a baking tray and sprinkle with water and caster sugar.
- Roast for 10 minutes in the oven until slightly soft but not mushy.
- Sprinkle the ginger powder over the rhubarb and toss well to coat.
- Transfer the rhubarb mixture to an ovenproof dish and spread it evenly.
Step 2: Make the Topping
The next step is to make the topping for the rhubarb crumble. Here’s how:
- In a large bowl, add the flour and butter.
- Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
- Stir in the muscovado sugar and oatmeal until well combined.
- Sprinkle the topping mixture over the rhubarb filling and press lightly.
Step 3: Bake the Crumble
The final step is to bake the crumble until golden and bubbly. Here’s how:
- Bake the crumble in the preheated oven for about 20 minutes or until the topping is crisp and browned.
- Remove from the oven and let it rest for 10 minutes before serving.
Step 4: Serve the Crumble
- Serve hot, warm, or cold based on your preference.
- Enhance the taste with a dollop of double cream, ice cream, or Greek yogurt for added richness.
What Do I Serve With Mary Berry Rhubarb Crumble with Oats?
You can serve this rhubarb crumble with oats hot, warm, or cold, depending on your preference. You can also add a dollop of double cream, ice cream, or Greek yogurt on top for extra richness and creaminess.
Some other options are:
- Vanilla Ice Cream: A scoop of vanilla ice cream melting over a warm serving of crumble is a match made in heaven.
- Custard: Pouring warm custard over your crumble makes for a comforting, traditional British dessert.
- Whipped Cream: A dollop of lightly whipped cream adds a luxurious finish.
- Greek Yogurt: For a healthier option, a spoonful of Greek yogurt offers a creamy contrast with a tangy kick.
Expert Tips to Make Perfect Mary Berry Rhubarb Crumble with Oats
Here are some pro tips to make this rhubarb crumble with oats even better:
- Use Cold Butter: For the best crumble texture, ensure your butter is cold when you rub it into the flour and oats.
- Don’t Overmix: When preparing the crumble topping, avoid overmixing. The mixture should be lumpy and varied in size for that perfect crumble texture.
- Adjust Sweetness: Depending on the tartness of your rhubarb, you may want to adjust the amount of sugar to taste.
- Check for Doneness: The crumble is ready when the topping is golden and the rhubarb filling is bubbling vigorously around the edges.
Variations of Mary Berry Rhubarb Crumble with Oats
Here are some variations of this rhubarb crumble with oats that you can try:
- Add Nuts: Stir chopped almonds or walnuts into the crumble topping for an extra crunch.
- Mix Fruits: Combine rhubarb with strawberries or apples for a delightful twist on the classic recipe.
- Spice It Up: Add spices like nutmeg or ginger to the rhubarb filling for added warmth and flavor.
- Vegan Option: Use plant-based butter and serve with vegan ice cream or custard for a vegan-friendly dessert.
How do I store Mary Berry Rhubarb Crumble with Oats?
- Store in an airtight container in the fridge for up to 3 days.
- Freezing is viable for up to 3 months.
How do I reheat Mary Berry Rhubarb Crumble with Oats?
- The oven is Best: Reheat leftovers in the oven at 180°C (350°F) for about 15-20 minutes, or until the crumble is hot throughout and the topping has regained its crispness. This method helps to maintain the texture of the crumble better than microwaving.
- Microwave if Short on Time: If you’re in a hurry, individual portions can be microwaved on high for 1-2 minutes. Keep in mind that while this method is quick, it might soften the crumble topping.
Nutrition Value(per serving):
- Calories: 425 kcal
- Fat: 18 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 5 g
FAQs
What is the difference between rhubarb crumble and rhubarb crunch?
Rhubarb crumble and rhubarb crunch are very similar desserts, but they have different toppings. Rhubarb crumble has a topping made of flour, butter, and sugar, while rhubarb crunch has a topping made of oats, butter, and sugar. Both are delicious and easy to make.
How do I choose fresh rhubarb for this recipe?
To choose fresh rhubarb for this recipe, look for stalks that are firm, crisp, and bright red or pink. Avoid stalks that are limp, wilted, or green. You can also check the leaves, which should be green and fresh. Discard any leaves that are yellow or brown.
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb for this recipe. Just make sure to thaw it first and drain any excess liquid. You may also need to adjust the amount of sugar and ginger according to your taste, as frozen rhubarb may be less tart than fresh rhubarb.
Final Words
I hope you enjoyed this article and learned how to make Mary Berry’s rhubarb crumble with oats recipe. This is a delicious and comforting dessert that you can make any time you crave something sweet and fruity. Try it out and let me know what you think in the comments below.
Thank you for reading!
