Baked atop soft and juicy fruit, Mary Berry Rhubarb Crumble is the ultimate throwback treat, with a delicious blend of wholemeal flour, muscovado sugar, and powdered ginger. You’ll feel like you’re in heaven when you serve it with ice cream or custard.
Contents
What Is Mary Berry Rhubarb Crumble?
Made with a base of fresh rhubarb stalks, this Mary berry rhubarb crumble with oats retains some of the sour taste of the rhubarb, which becomes less intense when cooked. Specifically, rhubarb crumble Mary Berry is rich in antioxidants from the fresh rhubarb and ginger, which infuses the base with a revitalizing aroma.
What Does Mary Berry Rhubarb Crumble Cake Taste Like?
An ingredient that is frequently utilized in rhubarb crumble Mary Berry is rhubarb. Its primary characteristic – the slightly sour aftertaste that is reminiscent of lemon or lime – is what sets Mary berry rhubarb and ginger crumble apart and makes it special.
Why You’ll Love Mary Berry Rhubarb Crumble Cake?
When it comes to crumbles, Mary berry rhubarb crumble with oats, which calls for wholemeal flour, is generally healthier and more delicious than the premade crumbles you buy at stores and supermarkets.
The sharpness of the rhubarb and the sweet, crunchy topping is well complemented by the comforting richness that is added when serving this Mary Berry rhubarb and ginger crumble with double cream, ice cream, or Greek yogurt.
What Is The Best Mary Berry Rhubarb Crumble?
Enjoy this delicious Mary Berry rhubarb crumble with oats, which was inspired by Mary Berry and is a classic British dessert. Tangy Mary berry apple and rhubarb crumble topping come together in this traditional dessert to create a delicious and cozy treat. This Mary berry apple and rhubarb crumble will fulfill your sweet tooth, whether you eat it with a scoop of silky cream or a dollop of creamy custard.
Ingredients Required For Mary Berry Rhubarb Crumble Cake
Fresh rhubarb is the main component of Mary Berry rhubarb and apple crumble. Choosing crisp, sturdy, and vibrantly colored stalks is crucial when choosing rhubarb. Steer clear of rhubarb that is limp, wilted, or has brown patches. Although larger stalks tend to be more fibrous, stalk size does not always translate into quality.
Although caster sugar is called for in the Mary berry rhubarb and apple crumble, you can also use other sweeteners. Remember that the type of sweetener used can affect how sweet the Mary Berry rhubarb and ginger crumble is. It is advised to begin with less and increase or decrease according to taste.
How To Make Mary Berry Rhubarb Crumble?
For making rhubarb crumble recipe Mary Berry set the oven temperature to 200°C (400°F). Place the rhubarb and caster sugar in a deep, oval, ovenproof baking dish that measures approximately 30 cm by 20 cm (12 in by 8 in). Spread the chilled crumble topping over the rhubarb and gently press down on top. Bake for 30 minutes, or until well browned.
How To Serve Rhubarb Crumble Mary Berry?
- Pick a Serving Dish: Opt for an appropriate Mary berry rhubarb and ginger crumble dish. To manage portions, serve it in individual ramekins or small dessert bowls, but you may also serve it family-style in a bigger dish.
- Divide the Crumble into portions: Spoon out parts of the Mary berry apple and rhubarb crumble onto the serving dish using a spoon or spatula. A generous portion of both the crumbly topping and the rhubarb filling should be used.
- Serve Warm: As soon as the crumble is ready or has reheated, try to serve rhubarb and apple crumble Mary Berry warm. Rhubarb crumble tastes best that way. Particularly enticing is the contrast between the icy ice cream or custard and the heated crumble.
What To Serve With Rhubarb Crumble Mary Berry?
Enjoy rhubarb crumble Mary Berry with a tablespoon of whipped cream, a dollop of custard, or a scoop of vanilla ice cream. The Mary berry rhubarb and ginger crumble topping’s crunch and the rhubarb’s tartness are complemented by the creamy texture of these toppings. Feel free to add your favorite topping or provide your guests with an assortment of toppings to select from.
Mary Berry Crumble Rhubarb Variations
- Strawberry Rhubarb Crumble: To add a sweet and tangy twist to the rhubarb filling, mix in some frozen or fresh strawberries. Strawberries and rhubarb make a wonderful and traditional combination.
- Rhubarb crumble with Mixed Berries: For a vibrant and juicy twist, blend rhubarb with a variety of berries such as blueberries, raspberries, or blackberries.
- Orange Zest Rhubarb Crumble: For a zesty twist, incorporate orange zest into the rhubarb filling or add it to the crumble topping.
Read More: Easy Mary Berry Sausage Rolls Recipe
Pro Tips To Make Perfect Mary Berry Crumble Rhubarb
- Bright red rhubarb makes a stunning show in this fruit crumble, which is related to other comforting desserts like crisps and buckles.
- Mary berry apple and rhubarb crumble together might also be a wonderful combination.
- Pistachios are optional for the topping; If preferred, serve with chilled heavy cream, whipped cream, or ice cream.
How To Store Leftover Mary Berry Crumble Rhubarb?
If desired, you can prepare the Mary berry rhubarb crumble with oats ahead of time and store it in the freezer or refrigerator. The next day, serve chilled with Greek yoghurt or even with vanilla custard.
Mary Berry Rhubarb Crumble Recipe
Mary Berry Crumble Rhubarb Ingredients
Mary Berry Crumble Rhubarb Recipe requires following ingredients:
For the base:
- Rhubarb sticks: 10, chopped into 3-inch sticks
- Caster sugar: 8 tsp
- Powdered dry ginger: 1 tsp
For the crumble topping:
- Wholemeal flour: ¾ cup
- Softened unsalted butter: 7 tsp
- Light muscovado sugar: ½ cup
For serving:
- Double cream: 1 cup
Mary Berry Crumble Rhubarb Instructions
Making the Crumble Rhubarb by Mary Berry is very simple and easy. You can follow these steps:
Step 1: Set the oven to preheat (oven temperature – 180°C (fan 160°C).
Step 2: Get the crumble topping ready. To make the crumble topping, rub the butter into the flour and then toss in the muscovado sugar.
Step 3: Get the fruit base ready. Place the rhubarb on an oven tray after cutting it into 3-inch sticks. Add the caster sugar and four tablespoons of water and sprinkle. After roasting for ten minutes, add the ginger and thoroughly combine.
Step 4: For putting together and cooking the Mary berry rhubarb crumble with oats, transfer the rhubarb to an ovenproof dish. After covering the rhubarb with the crumble topping, bake it for 30 minutes, or until it becomes crispy and a golden brown color.
Step 5: Before serving with double cream, let it cool down a little.
Mary Berry Crumble Rhubarb Nutrition Facts
- Calories: 414 kcal
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 64g
- Protien: 4g
- Sugar: 39g
- Fibre: 3g
NOTES
- Nutrition values are an estimate only.
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Is Frozen Rhubarb Safe To Use?
Yes, if fresh rhubarb is unavailable where you live, you can substitute frozen rhubarb for the recipe. The key is to allow the rhubarb to fully defrost before using it in your rhubarb crumble recipe Mary Berry. The crumbled rhubarb can also be frozen for later use.
For Crumble, Should I Peel The Rhubarb?
Rhubarbs don’t require peeling to be used in crumble. Alternatively, all you need is a sharp knife to chop the rhubarb stalks for your recipe. Using the knife will certain that any strings from the stalks are removed.
My Rhubarb Crumble Is Soggy; Why?
There could be several causes for the sogginess of your rhubarb crumble. For instance, as soon as you combine rhubarb with sugar, it will start to release juices. Because the fruit is so wet, it is always advised to combine the sugar and rhubarb only before baking.
How Can I Maintain The Crunchy Crumble Topping?
You can maintain the crunchiness of the rhubarb crumble by baking the fruit twice if that’s how you like it. It will assist you in maintaining the crunchy texture and prevent any sogginess in the topping. For optimal results, you can thus try baking it twice.
How Do You Know When Crumble Is Done?
A rhubarb crumble is done when the fruit juice begins to bubble around the sides of the pan. You can also feel that the topping is firm to the touch. After you are done, we recommend that you let the crumble cool for at least fifteen minutes before you serve it to your family or guests.
Conclusion
Nothing like a warm and soothing Mary berry rhubarb crumble with oats to satisfy your sweet taste. This recipe, which was inspired by Mary Berry, perfectly balances acidic rhubarb with a buttery crumble topping. Make this amazing rhubarb crumble inspired by Mary Berry, and enjoy every bite of this delectable British classic.
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