Jamie Oliver Rhubarb and Ginger Crumble
Jamie Oliver’s Rhubarb and Ginger Crumble is a baked dessert made by layering sweetened rhubarb with ginger, then topping it with a classic crumble mixture of flour, butter, and sugar. Once baked, the fruit becomes tender and jammy while the topping turns crisp and golden, creating a comforting, well-balanced pudding.
- Prep Time: 15
- Cook Time: 35–40
- Total Time: 33 minute
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the rhubarb filling
- 700g rhubarb, trimmed and chopped into chunks
- 120g caster sugar (adjust to taste)
- 1 tablespoon fresh ginger, finely grated, or 1½ teaspoons ground ginger
- Zest of 1 orange (optional, but adds brightness)
For the crumble topping
- 180g plain flour
- 100g cold unsalted butter, cubed
- 80g demerara sugar
- A pinch of salt
- Optional: 2 tablespoons rolled oats or chopped almonds
Instructions
Preheat the oven to 180°C (350°F). Lightly butter a medium-sized ovenproof dish to prevent sticking and ensure even baking.
Place the chopped rhubarb into the baking dish. Sprinkle over the caster sugar, ginger, and orange zest if using. Toss gently so the fruit is evenly coated, then spread it out in an even layer.
Add the flour and salt to a bowl. Rub in the cold butter using your fingertips until the mixture resembles rough breadcrumbs. Stir in the demerara sugar and any optional oats or nuts.
Scatter the crumble topping evenly over the rhubarb. Do not press it down, as a loose topping bakes up lighter and crispier.
Bake for 35–40 minutes until the topping is golden and the fruit juices are bubbling up around the edges.
Remove from the oven and allow the crumble to rest for 5–10 minutes. This helps the filling thicken slightly and makes serving easier.
Find it online: https://jamieolivereats.uk/rhubarb-and-ginger-crumble/