James Martin Rhubarb Crumble

This James Martin-inspired rhubarb crumble is everything I want from a proper British pudding: soft, tangy rhubarb underneath and a golden, buttery topping that shatters slightly with the spoon. The flavour is bright and fruity, balanced with just enough sweetness, and the crumble bakes up crisp on top while staying tender where it meets the fruit. It’s an easy, confidence-building bake with simple ingredients and no fancy kit. From start to serving, you’re looking at about 1 hour, including a short cooling time so the juices thicken.

Ingredients

For the Rhubarb Filling

• 700g rhubarb, trimmed and cut into 2cm pieces
• 150g caster sugar (reduce to 120g if your rhubarb is mild)
• 2 tbsp cornflour (cornstarch)
• 1 tsp vanilla extract
• 1 tsp finely grated orange zest (optional)
• Pinch of fine salt

For the Crumble Topping

• 200g plain flour
• 100g unsalted butter, cold and cubed
• 100g demerara sugar
• 50g rolled oats
• 50g ground almonds (optional, for a nuttier crumble)
• 1/2 tsp ground cinnamon (optional)

To Serve (Optional, but Highly Recommended)

• Hot custard, vanilla ice cream, or lightly whipped cream

How to Make James Martin Rhubarb Crumble

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble cooks evenly and the topping colours nicely. Sit a baking tray on the shelf too, which helps catch any bubbling juices.
• Prep the baking dish: Lightly butter a 2-litre baking dish (roughly 20 x 30cm is ideal). This makes serving easier and stops any syrupy edges from sticking.
• Mix the rhubarb filling: In a large bowl, toss the rhubarb with the caster sugar, cornflour, vanilla, orange zest (if using), and a pinch of salt. Tip into your dish and spread into an even layer.
• Make the crumble topping: Put the flour into a bowl and add the cold butter cubes. Rub the butter into the flour with your fingertips until it looks like rough breadcrumbs with a few pea-sized buttery bits. Stir in the demerara sugar, oats, ground almonds (if using), and cinnamon (if using).
• Assemble: Scatter the crumble topping evenly over the rhubarb. Don’t press it down. A light, fluffy layer gives you the best crisp top and prevents a heavy, doughy finish.
• Bake: Bake for 35 to 45 minutes, until the fruit is bubbling up around the edges and the topping is deep golden. If the top browns too quickly (rare, but possible), loosely cover with foil for the final 10 minutes.
• Cool slightly, then serve: Let the crumble stand for 10 to 15 minutes. This short rest helps the filling thicken so you get spoonable rhubarb rather than a runny puddle. Serve warm with custard or vanilla ice cream.

Tips

Why is my crumble topping not crisp?

The most common culprit is butter that’s too soft or a topping that’s been overworked. Start with cold butter and rub it in lightly, stopping when the mixture looks like rough breadcrumbs. Also, make sure you’re using demerara sugar as it helps with crunch and colour.

How do I stop rhubarb crumble from turning watery?

Rhubarb releases a lot of juice as it bakes. Cornflour thickens those juices into a glossy, lightly set sauce. Use the full 2 tablespoons if your rhubarb looks particularly juicy, and let the crumble rest for 10 to 15 minutes after baking so it can thicken properly.

Can I use frozen rhubarb?

Yes. Use it straight from frozen, but increase the cornflour by 1 extra teaspoon and expect the bake time to run closer to 45 minutes. Frozen fruit throws off more liquid, so don’t be tempted to reduce the thickener.

How can I make the topping extra crunchy?

Add the oats and demerara sugar as written, and keep a few larger buttery crumbs in the topping mixture. For even more texture, sprinkle 1 extra tablespoon of demerara over the top halfway through baking.

Serving Suggestions

• Pour over hot vanilla custard for a proper pudding-shop feel.
• Serve with a scoop of vanilla ice cream for a hot-and-cold contrast.
• Try lightly whipped cream if you like a softer, richer finish.
• Spoon leftovers over Greek yogurt for breakfast.

Storage

Room Temperature

Cover and keep at cool room temperature for up to 1 day. If your kitchen is warm, pop it in the fridge instead.

Refrigerator

Store covered for up to 4 days. Reheat portions in a 180°C oven for 12 to 15 minutes to re-crisp the topping, or microwave for 45 to 90 seconds if you’re in a hurry (the topping will soften).

Freezing

Freeze in portions (or freeze the whole dish well wrapped) for up to 3 months. Thaw overnight in the fridge, then reheat at 180°C until piping hot throughout. If the topping needs help, uncover for the final 10 minutes.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 58g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 9g
• Sodium: 120mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

James Martin Rhubarb Crumble

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

60

minutes

Calories

380

kcal

55

minutes

A classic British rhubarb crumble with a tangy, jammy fruit base and a crisp, buttery topping. Easy to make and perfect served warm with custard or vanilla ice cream.

Ingredients

• For the rhubarb filling

• 700g rhubarb, trimmed and cut into 2cm pieces

• 150g caster sugar (use 120g if your rhubarb is mild)

• 2 tbsp cornflour (cornstarch)

• 1 tsp vanilla extract

• 1 tsp finely grated orange zest (optional, but lovely)

• Pinch of fine salt

• For the crumble topping

• 200g plain flour

• 100g unsalted butter, cold and cubed

• 100g demerara sugar

• 50g rolled oats

• 50g ground almonds (optional)

• 1/2 tsp ground cinnamon (optional)

• To serve

• Hot custard or vanilla ice cream

Directions

• Preheat the oven to 200°C (180°C fan). Butter a 2-litre baking dish.
• Toss the rhubarb with caster sugar, cornflour, vanilla, orange zest (if using), and a pinch of salt. Tip into the dish and spread evenly.
• Make the topping: rub the cold butter into the flour until it looks like rough breadcrumbs. Stir in demerara sugar, oats, ground almonds (if using), and cinnamon (if using).
• Scatter the crumble evenly over the rhubarb (don’t pack it down).
• Bake for 35–45 minutes until the fruit is bubbling at the edges and the topping is deep golden.
• Cool for 10–15 minutes so the juices thicken slightly, then serve warm with custard or ice cream.

Notes

• For a crunchier topping, use cold butter and don’t overwork the crumble mixture.
• If your rhubarb is very juicy, keep the cornflour at 2 tbsp so the filling turns glossy rather than watery.
• Bake on a tray to catch any bubbling juices and protect your oven.