Rhubarb and walnut crumble

Name: Rhubarb and walnut crumble
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 100g walnut pieces; 100g plain flour, plus 3 tbsp; ½ tsp ground cinnamon; 80g lightly salted butter; 50g demerara sugar; 1kg forced rhubarb, trimmed and wiped clean; Pared zest ½ orange; 1 tbsp finely grated fresh ginger; 175g caster sugar; Clotted cream to serve

Easy
February 2015

Easy
February 2015

Serves 4-6
Hands-on time 20 min, oven time 50 min

Debbie Major’s rhubarb crumble is heavy on the fruit and a little lighter on the topping, to really showcase this seasonal ingredient.

Give this stunning rhubarb lattice tart recipe a go too, for another fantastic way with the pink fruit.

Nutrition: For 6

Calories: 457kcals
Fat: 22.9g (8.2g saturated)
Protein: 6.4g
Carbohydrates: 57.4g (39.6g sugars)
Fibre: 4.9g
Salt: 0.2g

Nutrition: per serving

Calories: 457kcals
Fat: 22.9g (8.2g saturated)
Protein: 6.4g
Carbohydrates: 57.4g (39.6g sugars)
Fibre: 4.9g
Salt: 0.2g

Save recipe

Save recipe Print

Ingredients

100g walnut pieces
100g plain flour, plus 3 tbsp
½ tsp ground cinnamon
80g lightly salted butter
50g demerara sugar
1kg forced rhubarb, trimmed and wiped clean
Pared zest ½ orange
1 tbsp finely grated fresh ginger
175g caster sugar
Clotted cream to serve

100g walnut pieces
100g plain flour, plus 3 tbsp
½ tsp ground cinnamon
80g lightly salted butter
50g demerara sugar
1kg forced rhubarb, trimmed and wiped clean
Pared zest ½ orange
1 tbsp finely grated fresh ginger
175g caster sugar
Clotted cream to serve

Method

Heat the oven to 190°C/fan170°C/gas 5. Spread the walnuts over a baking tray and roast for 4 minutes until they have darkened slightly and smell nutty. Leave to cool, then coarsely chop by hand.
For the topping, sift 100g of the flour and the cinnamon into a bowl, then rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the demerara sugar and chopped walnuts.
Cut the rhubarb into 2.5cm pieces and put into a mixing bowl. Cut the pared orange zest across into small, thin pieces that resemble pine needles, then add them to the rhubarb with the grated ginger, caster sugar and the remaining flour. Mix together well and set aside for 15-20 minutes, stirring now and then, until the fruit is covered in a moist, sugary-floury mixture.
Spread the fruit in a shallow 2 litre ovenproof dish and sprinkle over the topping. Bake in the oven for 45 minutes until the rhubarb is tender and the top is golden brown. Serve with clotted cream.

Method

Heat the oven to 190°C/fan170°C/gas 5. Spread the walnuts over a baking tray and roast for 4 minutes until they have darkened slightly and smell nutty. Leave to cool, then coarsely chop by hand.
For the topping, sift 100g of the flour and the cinnamon into a bowl, then rub in the butter until the mixture looks like coarse breadcrumbs. Stir in the demerara sugar and chopped walnuts.
Cut the rhubarb into 2.5cm pieces and put into a mixing bowl. Cut the pared orange zest across into small, thin pieces that resemble pine needles, then add them to the rhubarb with the grated ginger, caster sugar and the remaining flour. Mix together well and set aside for 15-20 minutes, stirring now and then, until the fruit is covered in a moist, sugary-floury mixture.
Spread the fruit in a shallow 2 litre ovenproof dish and sprinkle over the topping. Bake in the oven for 45 minutes until the rhubarb is tender and the top is golden brown. Serve with clotted cream.

delicious. tips

Debbie says: “The trick with the rhubarb is the addition of a little flour, which helps to thicken the juices into a sauce as it cooks, keeping the topping good and crisp.”

Fancy getting a copy in print?

Subscribe to our magazine