Greg Wallace’s rhubarb crumble is under 450 calories per portion and takes just 20 minutes to prepare.
For his crumble topping, Greg uses a combination of caster and demerara sugar for the perfect balance of sweetness and crunch. Greg adds stem ginger for a warming kick but you can leave it out if you don’t like the flavour. Swap for the zest of an orange instead.
Ingredients
- 1kg (2lb) fresh rhubarb
- 125g (4oz) caster sugar
- 2 pieces of stem ginger, chopped
- 2 tbsp stem ginger syrup
For the crumble:
- 250g (8oz) plain flour
- 125g (4oz) butter, diced
- 25g (1oz) caster sugar
- 25g (1oz) demerara sugar
To serve:
- Whipped cream, vanilla ice cream or custard (optional)
WEIGHT CONVERTER
Method
- Heat the oven to 190C (170C fan, Gas 5). Top and tail the rhubarb and remove the stringy skin. Cut the sticks into 2.5 cm (1 inch) lengths, put them in a large ovenproof dish and sprinkle with the caster sugar. Add the stem ginger and stem ginger syrup.
- To make the crumble, sift the flour into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
- Cover the rhubarb with the crumble and press it down lightly. Sprinkle the surface with the demerara sugar.
- Bake for 40 minutes until golden brown. Serve hot with your choice of cream, ice cream or custard.
Top tips for making Gregg Wallace's rhubarb crumble:
For a cheeky, adults-only twist, add a splash of port to the rhubarb mixture.
Can you make Greg Wallace’s rhubarb crumble with tinned rhubarb?
Yes! If you can’t get hold of fresh rhubarb use tinned instead. Greg once said this is his favourite way to make it. If using rhubarb in syrup you won’t need to add the sugar or ginger syrup but you can still stir in diced stem ginger if you like.
Should you put oats in a crumble?
For added texture you can swap 50g of the plain for porridge oats. This is optional and purely down to personal preference. Flaked almonds also make a great addition or some roughly chopped nuts. Pistachios pair well with rhubarb and ginger.
Should crumble be served hot or cold?
Crumble is a versatile pudding that can be enjoyed hot or cold but Greg’s preference is hot. If you want to bake the crumble ahead, consider serving with hot custard so that the dessert is still warm overall.
Food writer Jessica Ransom says: “I always think of rhubarb as a very pretty ingredient and I love the pink colour of this crumble. Consider baking it for a loved one in this special heart shaped dish for the ultimate oven to table presentation.”
Once you’ve mastered this recipe, try our apple crumble recipe or the Hairy Bikers apple and blackberry crumble. If you prefer cake, try this crumble cake which combines the two British classics.
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