Name: Mary Berry Rhubarb and Ginger Crumble Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 550g rhubarb, trimmed and cut into 3cm pieces; 80g caster sugar; 1 tsp ground ginger; 2 tsp finely grated fresh ginger; 1 tbsp cornflour; 180g plain flour; 90g unsalted butter, cold and cubed; 70g demerara sugar; 40g rolled oats; 1/2 tsp ground ginger; small pinch of salt; 1 tsp demerara sugar for scattering; double cream or custard to serve

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This rhubarb and ginger crumble brings together tangy, softened rhubarb beneath a golden, rubble-textured topping that shatters at the spoon and releases a warm, spiced steam. The ginger cuts through the sharp fruit with a gentle heat, and the buttery crumble browns to a deep amber at the edges while remaining tender and slightly doughy underneath.

What makes this version so dependable is the balance between fruit and topping, something that often goes wrong in home baking when one element overwhelms the other. The recipe uses straightforward techniques and everyday ingredients, so it comes together without fuss on a weeknight or holds its own as a proper pudding at a Sunday lunch. From start to finish, it is ready in around 55 minutes.

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Ingredients

For the Rhubarb Filling

550g rhubarb, trimmed and cut into 3cm pieces
80g caster sugar
1 tsp ground ginger
2 tsp finely grated fresh ginger
1 tbsp cornflour

For the Crumble Topping

180g plain flour
90g unsalted butter, cold and cubed
70g demerara sugar
40g rolled oats
½ tsp ground ginger
Small pinch of salt

To Finish

1 tsp demerara sugar, for scattering
Double cream or custard, to serve

How to Make Mary Berry Rhubarb and Ginger Crumble

Heat the oven:

Set the oven to 190°C (170°C fan) and place a shelf in the middle position. A consistent temperature is important here because the crumble needs enough heat to colour properly without the filling boiling over.

Prepare the rhubarb filling:

Place the rhubarb pieces in a mixing bowl with the caster sugar, ground ginger, fresh ginger, and cornflour. Stir well until every piece is coated evenly. The cornflour thickens the released juices during baking so the filling becomes lightly syrupy rather than watery.

Arrange the fruit in the dish:

Tip the coated rhubarb into a 1.5-litre ovenproof baking dish and spread it into an even layer. Leave the dish aside while the crumble topping is made.

Make the crumble topping:

Put the flour, cold butter, ground ginger, and a small pinch of salt into a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse, uneven breadcrumbs with some pea-sized lumps remaining. Those slightly larger pieces create the chunky texture that makes the crumble satisfying to eat. Stir in the demerara sugar and oats.

Top the fruit and finish:

Scatter the crumble mixture loosely over the rhubarb, spreading it right to the edges without pressing it down. A loose top bakes with more crunch and uneven golden patches. Sprinkle the extra teaspoon of demerara sugar across the surface for extra crispness.

Bake until golden:

Transfer the dish to the preheated oven and bake for 35 to 40 minutes, until the topping is deep golden and the rhubarb juices are visibly bubbling around the edges. Check at the 30-minute mark; if the top is colouring too quickly, loosely cover with foil for the remaining time.

Rest before serving:

Remove the crumble from the oven and leave it to stand for 8 to 10 minutes before serving. This brief rest allows the filling to settle slightly and makes it easier to spoon out without the fruit collapsing into liquid.

Tips for the Best Rhubarb and Ginger Crumble

01 Why is my crumble topping going soggy instead of crunchy? + −

The most common cause is pressing the topping down onto the fruit before baking, which traps steam and prevents the surface from crisping. Scatter the crumble loosely and do not compact it. Also ensure the oven has fully preheated before the dish goes in.

02 Why is the rhubarb filling too runny and watery at the bottom? + −

Rhubarb releases a large amount of liquid as it cooks. The cornflour in this recipe handles most of that, but if the filling is still quite wet, make sure the dish is deep enough so that the liquid bubbles and thickens properly rather than sitting in a thin puddle at the base. A shallow dish causes the juice to evaporate too quickly before it has time to thicken.

03 How do I stop the crumble topping from browning too fast before the rhubarb has cooked through? + −

Loosely place a sheet of kitchen foil over the dish once the top has reached a deep golden colour, then continue baking until the fruit is fully softened and bubbling. Do not seal the foil tightly around the dish or the steam will dampen the topping.

04 My crumble has a pale, floury texture and does not taste buttery. What went wrong? + −

This usually happens when the butter is too warm when rubbed in and gets absorbed into the flour too evenly, leaving no distinct lumps. Always use cold butter straight from the refrigerator and work quickly with cool fingertips. If the kitchen is warm, chill the rubbed mixture in the fridge for 10 minutes before spreading it over the fruit.

05 The rhubarb tastes very sharp even after baking. How do I fix the balance? + −

Rhubarb sharpness varies considerably by season and variety. Forced rhubarb from early in the year is naturally sweeter, while outdoor rhubarb pulled later in summer can be quite tart. If the filling tastes too sharp after tasting the raw fruit, increase the caster sugar by 20 to 30 grams before putting it into the dish.

Rhubarb And Ginger Crumble served with cream

Serving Suggestions

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Serve warm with a generous pour of cold double cream, which provides a cool, rich contrast to the hot, spiced filling beneath the crumble.

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Spoon into bowls alongside a thick, pourable vanilla custard for a more traditional British pudding presentation that works well for Sunday lunch.

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Add a scoop of good-quality vanilla ice cream on top at the table so it melts slowly into the crevices of the crumble as it reaches the fruit.

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Pair with a cup of strong Assam tea when serving as an afternoon pudding, as the malty, full-bodied tea holds its own against the sharpness of the rhubarb.

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Finish each portion with a light dusting of icing sugar passed through a small sieve just before bringing the dish to the table for a clean, simple presentation.

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Storage

Up to 1 Day

Room Temperature

Store the cooled crumble loosely covered in the baking dish at room temperature for up to one day, keeping it away from direct sunlight or heat sources.

Up to 3 Days

Refrigerator

Cover the dish tightly with cling film or transfer individual portions to an airtight container and refrigerate for up to three days. Reheat in the oven at 180°C for 15 to 20 minutes rather than in the microwave, as this keeps the topping from going soft and steamed.

Up to 3 Months

Freezing

Allow the crumble to cool completely, then wrap the entire dish in a double layer of cling film followed by foil, or freeze individual portions in sealed containers for up to three months. Defrost overnight in the refrigerator and reheat in the oven at 180°C for 20 to 25 minutes until piping hot throughout.

Nutrition

Calories

320

kcal per serving

44g

Carbohydrates

Protein

14g

Fat

Saturated Fat

55mg

Sodium

Nutrition values are estimates based on standard ingredient weights and may vary depending on the specific brands used, the size of your portions, and any optional accompaniments such as cream or custard.

FAQs

01 Can I use frozen rhubarb instead of fresh in this crumble? + −

Yes, frozen rhubarb works well here. Defrost it fully first and drain off the excess liquid before mixing with the sugar and spices, otherwise the filling will be too wet. You may find you need a slightly larger pinch of cornflour to compensate for the additional moisture frozen fruit tends to release.

02 Can I make this rhubarb crumble ahead of time? + −

The filling and topping can both be prepared separately up to one day in advance and refrigerated. Keep them covered and stored apart, then assemble the dish and bake straight from the fridge, adding an extra five minutes to the baking time. Fully assembled crumbles can also be frozen unbaked and cooked directly from frozen at 190°C for about 55 to 60 minutes.

03 Can I use ground ginger only and leave out the fresh ginger? + −

You can, and the crumble will still have a pleasant warmth. Fresh ginger gives a brighter, slightly sharp heat that lifts the rhubarb, while ground ginger alone gives a deeper, earthier flavour. If using only ground ginger in the filling, increase the quantity to 1½ teaspoons to maintain a noticeable spice level.

04 Can I make this recipe gluten-free? + −

Yes, simply swap the plain flour for a gluten-free plain flour blend in the same quantity. Make sure the rolled oats are certified gluten-free, as standard oats are often processed in facilities that also handle wheat. The texture of the topping will be very similar, though it may be slightly more crumbly once baked.

05 Can I add other fruit to the rhubarb filling? + −

Rhubarb pairs particularly well with strawberries, as the sweetness of the berry softens the sharpness of the rhubarb. Use roughly 350g rhubarb and 200g hulled strawberries in place of the full 550g rhubarb, and reduce the caster sugar slightly to 60g since strawberries add natural sweetness to the mix.

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Conclusion

This Mary Berry rhubarb and ginger crumble recipe delivers exactly what a good British pudding should: a tender, jammy fruit base with a crunchy, buttery topping that gives way under the spoon. The balance of sharp rhubarb and warm ginger makes it a dessert with real character, and because the technique is straightforward, it suits both a quiet weeknight and a relaxed dinner with friends. This recipe serves 4 to 6 people comfortably, depending on portion size, and is best eaten the day it is baked when the topping is at its crispest.

If this has inspired you to try more classic British baking, share the recipe with someone who would enjoy it or leave a comment below with how yours turned out. Small changes like the fruit combination or spice level make it your own over time. You might also enjoy the Mary Berry leek and potato gratin recipe, another reliable, warming dish that follows the same principle of simple ingredients handled well.