The last time I truly enjoyed a bowl of rhubarb crumble, I was very young and still at school. Back then, it felt like a comforting treat that appeared without much thought. Since then, however, many years have passed, and rhubarb crumble has quietly slipped into the background. It remains one of those timeless classics that many people seem to forget as trends change and new desserts take centre stage. Nevertheless, its simplicity and nostalgic charm deserve renewed appreciation.
Fresh rhubarb usually comes into season between April and June, although shops often stock a sweeter, paler variety as early as January and February. When fresh rhubarb is unavailable or when time is limited tinned rhubarb offers a practical and reliable alternative. Not only does it save preparation time, but it also delivers consistent results, making it ideal for quick yet comforting desserts.
Rhubarb Crumble
Ingredients
For the Filling:
2 tins rhubarb in light syrup – net weight each 540g, drained weight 245g each
Set aside 200 ml of the syrup
1 1/3 level tbsp cornflour
2/3 tsb caster sugar
For the Topping:
175g plain Flour
85g cold cubed butter
110g light brown sugar
pinch of cinnamon (more if desired)
pinch of salt (I used finely ground sea salt)
Method
Preheat a conventional electric oven to 180°C, or 160°C for a fan oven.
To Prepare the Filling:
First, drain the rhubarb and reserve approximately 300 ml of the syrup.
Next, place the drained rhubarb into a suitably sized ovenproof dish.
Pour the reserved syrup into a saucepan and whisk in the cornflour until smooth and lump-free. Then, heat the mixture gently, stirring continuously, until it thickens to a glossy consistency.
Once thickened, carefully fold the syrup mixture into the rhubarb. As the rhubarb is already very soft, stir as little as possible to prevent it from breaking down completely.
To Prepare the Topping:
Add the flour and cubed butter to a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Aim for an uneven texture, as small clumps will create a more interesting crunch once baked.
After that, stir in the sugar, cinnamon, and salt until evenly combined. If you plan to add oats, now is the perfect time (see Chef’s Tips below).
Sprinkle the crumble topping evenly over the rhubarb mixture. Avoid pressing it down, as a lighter topping allows better browning and texture.
Cooking Instructions
Bake the crumble in the centre of the oven for 30–35 minutes. You will know it is ready when the topping turns a beautiful golden brown and the fluid from the filling beneath begins to bubble around the edges.
Serving Suggestions
Rhubarb crumble tastes wonderful on its own; however, it truly shines when paired with creamy accompaniments. Serve it with vanilla ice cream for contrast, or pour some warm custard over it for a more traditional finish. Want a really indulgent treat? Then why not add both!!!
Chefs Tips
You can add in some rolled oats (which are less processed than quick or instant oats) to give an additional crunch and nutritional boost (fibre, protein, manganese, phosphorus, magnesium, iron, zinc and thiamine).
The addition of the salt is optional but I find that it helps to enhance the flavour balancing the sweetness and the richness of the butter.
Using rhubarb in light syrup also helps reduce overall sugar and calorie content without compromising taste.
Health
Tinned rhubarb has a wide range of health benefits. It provides a good source of vitamin K1. Each 100g serving gives you roughly between 18% and 24% of your recommended daily allowance. This is essential for bone formation and strength. Vitamin K also helps prevention of osteoporosis as well as the calcification of blood vessels.
It also contains anthocyanins and proanthocyanidins which have strong antioxidant properties. These antioxidants fight free radicals (free radicals cause cell damage, ageing and are also linked to cancers, dementia and more).
Tinned rhubarb also contains vitamin C which supports the immune system, helps with wound healing, and also in the maintenance of healthy skin and bones.
Rhubarb is also good source of fibre. A diet rich in fibre is essential as it help with digestion, helps food pass through the digestive tract and also to prevent constipation. It also helps to lower cholesterol levels reduces cholesterol levels, and supports heart health by lowering the risk of cardiovascular disease.
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Summary
Rhubarb crumble remains a comforting dessert suitable for any time of year. Thanks to the availability of tinned rhubarb, it can be enjoyed even when fresh produce is out of season. This lighter version, made with reduced-sugar syrup, offers a healthier yet satisfying way to revisit a much-loved classic.
I hope you have enjoyed reading my rhubarb crumble recipe.
Have you ever tried rhubarb crumble before? If not, is this something you might consider making and trying?
Do you enjoy crumbles in general as a dessert?
Other Recipes You Might Enjoy:
Chocolate Sponge with Vanilla Cream and Cherries
Strawberry and Vanilla Sponge Cake
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Disclaimer: This post is for informational purposes only and is not a substitute for professional medical advice. Always consult with your GP or a qualified health provider before making changes to your diet, exercise routine, or starting any internal or external treatments.
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This looks so good! I make rhubarb desserts of all kinds when they’re in season. I can’t wait to try this!
I hope you like it x
I have never tried rhubarb in anything. The stores don’t sell it where I live. I have to see if I can buy it online.
It’s easy to get online or grow in the garden x
Oh yum, this is my kind of dessert. I have never tried this before, but I am sure I will love it. I’ve always been a fan of crumbles.
It is a really lovely one. Enjoy x
Would you believe that I’ve never tasted rhubarb before? I am intrigued by this crumble and would love to try it.
It is really nice, a great comforting dessert.
Substituting tinned fruit is a clever move for a quick midweek treat. Your lighter version makes indulging on a Tuesday feel much better.
The lighter syrup is a great option as we tend not to get out as much and exercise when it’s cold.
Rhubarb crumble is one of my favourites. My neighbour used to grow it. It also tastes great with some fresh ginger mixed in with it.
That’s a great tip, I must try that next time I make it x
This rhubarb crumble recipe looks like such a delightful way to celebrate seasonal produce with its beautifully tart fruit and golden, crunchy topping. Your clear steps and inviting presentation make this classic dessert feel both comforting and doable for any home baker. I can already imagine serving it warm with a scoop of ice cream or a dollop of cream, absolutely delicious.
It is really good. A delicious dessert the whole family will enjoy.
I definitely need to increase my fiber intake; I am not having enough. I will do the rhubarb crumble, seems very convenient and easy to make.
It is really yummy, a dessert perfect for this season as it is very comforting x
This looks fantastic! I also like a good rhubarb strawberry combination, so i might throw in some strawberries. I will have to make this when our rhubarb comes in this summer!
That’s great, I haven’t tried it with strawberries. Must give that a go x
WOW, I have never heard of rhubarb crumble before nor have I tried it. I like that it has a lot of health benefits so that would make me want to try this recipe….but I don’t know if the kids would like it.
This is similar to an apple crumble so normally popular with the whole family x
This is such a perfect comfort dessert for this time of year. Rhubarb crumble always feels like cozy nostalgia in a bowl. I can’t wait to try this recipe and top it with a big scoop of ice cream.
Enjoy Nick. It is really tasty and a great comforting dessert.
I don’t think I have ever heard of or tried rhubarb crumble, but now I am definitely adding it to my must try recipes!! I also like the idea of adding oats not only for extra crunch, but for also fiber and other minor additional benefits. Thanks for sharing this, looks and sounds delicious!!
It’s sooooo yummy, you will love it xxx
My gosh this roobarb crumble recipe looks super delicious. Love to try it coming weekend.
It is very good especially when served hot. Enjoy x
Okay but now it’s officially on the must-try list. Never having rhubarb crumble before feels like a small life gap… pause… fixing that immediately. This looks too cozy to keep scrolling past. 😭🍰
It is a really lovely comforting dessert. I bet you will love it x