rick stein rhubarb crumble

Spring Recipe: How to Make the Perfect Rhubarb Oat Crumble for Easter

Spring is the perfect time to gather with friends and family and celebrate the arrival of the new season. Whether you're hosting at Easter, or simply love baking a traditional Spring pudding, this delicious rhubarb oat crumble recipe is quick, easy and delicious.

  • Serves 4
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes 

INGREDIENTS 

For the crumble

  • 50g Rolled oats
  • 100g Plain flour
  • 50g Brown sugar 
  • 100g Butter
  • 60g Flaked almonds (optional)

For the filling

  • 600g Rhubarb
  • 100g Brown sugar
  • 85g Ginger (optional)

Photograph by James Murphy Photography, for Rick Stein At Home recipe book.

METHOD 

Step 1

  • Preheat the oven to 200°C/400°F/gas 6.
  • In a bowl, combine the oats, flour, sugar, and butter. Use your fingers to mix until a crumbly texture forms.
  • Sprinkle the crumble mixture over a baking tray and bake for 10 minutes, tossing halfway through to prevent sticking.
  • Mix in the flaked almonds, if using.

Step 2

  • Cut the rhubarb into evenly sized chunks and finely chop the ginger.
  • Place them in a saucepan with the sugar and cook over a medium heat for 5-10 minutes, stirring occasionally, until the rhubarb softens.
  • Once ready, transfer the filling to a baking dish.

Step 3

  • Evenly sprinkle the crumble mixture over the fruit and bake for 20-30 minutes or until golden brown.
  • Let the crumble cool for a few minutes before serving. Enjoy it warm with cream or ice cream for an indulgent treat.

Bake in style with our luxurious single or double oven gloves, along with our timeless cotton napkins to complete your Spring table.


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