A Twist on Rhubarb Crumble

In our new house, we found a large patch of rhubarb growing down the bottom of the garden. Having no ideas or keen taste for rhubarb I took to the expat foodie group on Facebook to ask for some advice. Catriona shared a lovely recipe with me for a yummy rhubarb crumble, and with a few changes to meet my personal taste buds it came out so beautifully that I wanted to share it with you.

Serves 6-8, Cooking time 50 – 60 minutes + prep time

Rhubarb filling

  • 400 g Rhubarb (fresh or frozen)
  • 100 g Blackberries (fresh or partially thawed)
  • 100 g Sugar
  • 170 g Honey
  • 30 g White flour
  • ½ teaspoon freshly grated ginger
  • 1 teaspoon vanilla extract

Crumble Topping

  • 65 g White flour
  • 100 g Brown sugar
  • 4 tablespoons cold butter, cut into pieces


Combine rhubarb and blackberries with the sugar and let stand for 15 minutes, tossing often.

Pre-heat the oven to 180 degrees ⁰C and butter a deep-dish pie pan or glass bowl that is suitable for the oven.

Add honey, flour, vanilla, and ginger to fruit and toss well.

Pour the fruit mix into the pie pan and bake for 20 minutes.

Meanwhile, make the topping: Combine the flour and sugar. Cut in cold butter with pastry cutter or your fingers. Refrigerate while rhubarb bakes.

When fruit has baked for 20 minutes, sprinkle the topping over it and continue to bake until bubbly, about 30-40 minutes longer.

Serve warm with vanilla ice cream or vanilla yogurt.

Original recipe can be found here https://www.csacoalition.org/calendar-recipes/may/


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