Can I use frozen rhubarb to make rhubarb crumble?

Yes, frozen rhubarb works perfectly in a rhubarb crumble . There's no need to thaw it first – simply add about 5 minutes to the baking time. You might want to add an extra tablespoon of cornstarch to account for the additional moisture released during baking.

Is rhubarb a fruit or a vegetable?

Although rhubarb is used primarily in sweet dishes like rhubarb crumble , it's botanically a vegetable, not a fruit. It's the stalks of the rhubarb plant that are used in cooking, while the leaves are toxic and should always be discarded.

Why is my rhubarb crumble topping too soggy?

A soggy topping usually results from either not baking at a high enough temperature or from covering the dish too densely with the crumble mixture. Make sure your oven is properly preheated to 375°F and that your topping has some texture to it rather than being packed down too firmly.

Can I make rhubarb crumble without sugar?

While rhubarb is naturally very tart and typically needs sweetening, you can reduce the sugar significantly. Try substituting with alternatives like maple syrup, honey, coconut sugar, or even stevia (using appropriate conversion ratios). Adding sweeter fruits like strawberries or apples to the rhubarb can also help reduce the amount of added sugar needed.

What can I pair with rhubarb in a crumble?

Strawberries are the classic partner for rhubarb, but apples, raspberries, and blueberries also work beautifully. For more exotic flavors, try adding a touch of ginger, star anise, or cardamom to complement rhubarb's unique tartness.

How do I know when my rhubarb crumble is done baking?

A perfectly baked rhubarb crumble will have a golden-brown topping and the filling will be bubbling at the edges. If you insert a knife into the center, the rhubarb should feel tender but still hold some shape rather than being completely mushy.

Homemade Rhubarb Crumble: Delightful and Irresistible Recipe

Description

A classic rhubarb crumble combining tart rhubarb filling with a buttery, oat-filled crumble topping.

Ingredients

For the Rhubarb Filling:

2 pounds (900g) fresh rhubarb stalks, trimmed and cut into 1-inch pieces

3/4 cup (150g) granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

Zest of 1 orange

2 tablespoons freshly squeezed orange juice

For the Crumble Topping:

1 cup (125g) all-purpose flour

3/4 cup (150g) packed light brown sugar

1/2 cup (100g) cold unsalted butter, cubed

1 cup (90g) rolled oats

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

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Instructions

1. Prepare the Rhubarb
Preheat oven to 375°F (190°C). Wash, trim, and cut rhubarb into 1-inch pieces. Place in a large bowl.

2. Create the Filling
Toss rhubarb with sugar, cornstarch, vanilla, orange zest, and juice. Let sit for 5–10 minutes to draw out moisture.

3. Make the Crumble Topping
Mix flour, brown sugar, oats, cinnamon, ginger, and salt. Add cold butter and rub in until crumbly with pea-sized bits.

4. Assemble and Bake
Spread rhubarb mixture in a baking dish and top with crumble. Sprinkle with extra sugar if desired. Bake 35–40 minutes until golden and bubbly.

5. Cool and Serve
Let cool 15 minutes before serving. Enjoy warm with ice cream, whipped cream, or custard for a delicious finish.

Notes

This traditional dessert balances sweet and tart flavors with contrasting textures for a comforting treat.

Prep Time: PT20M
Cook Time: PT40M
Category: Dessert
Method: Baking
Cuisine: British