Looking for a yummy dessert with rhubarb? Try Mary Berry Rhubarb Crumble Recipe! It’s super easy and loved by everyone.
Mary Berry Rhubarb Crumble is a delicious dessert. It mixes the tangy rhubarb taste with a sweet crumbly top. It’s a British favourite, perfect for family dinners.
Why Choose Mary Berry Rhubarb Crumble?
This dessert is special because it’s easy and tasty. The flavours are just right, and the crumbly top adds a nice crunch.
You don’t need to spend a lot of time cooking. It’s simple and delicious, a winner in taste and convenience.
The first time I had it, I loved the burst of flavours. The mix of tangy rhubarb and the comfy crumble won me over.
Now, it’s my favourite for family dinners. Everyone asks for the recipe, and I’m happy to share this easy and crowd-pleasing treat.
Ingredients To Make Mary Berry Rhubarb Crumble
- Rhubarb (fresh) = 700 g
- Caster sugar = 2 tsp
- Margarine = 60g
- Demerara sugar = 165g
- Unsalted butter = 60g
- Self-raising flour = 245g
- Vanilla extract = 1 tsp
- Cream or custard (For Serving)
Steps Involved In Making Mary Berry Rhubarb Crumble
Step 1
Begin by sifting flour, adding sugar, and mixing well in a large bowl.
Step 2
Add margarine, butter, and vanilla extract to the mixture.
Step 3
Use fingertips to mix until reaching a fine crumbs consistency.
Step 4
Chill the mixture in the fridge.
Step 5
Preheat the oven to 200C (gas mark six for gas ovens).
Step 6
Combine sugar and rhubarb, placing it in a 12 x 8-inch dish.
Step 7
Cover the rhubarb with the chilled crumble topping.
Step 8
Bake for 35 minutes until golden brown.
Step 9
Serve with custard or cream according to your preference.
Recipe Tips!
- Use cold butter for the top; it gives that perfect, crumbly texture.
- Don’t worry if you can’t find fresh rhubarb; frozen works just as well.
FAQs about Mary Berry Rhubarb Crumble:
Can I use frozen rhubarb?
Yes! Frozen rhubarb works well, making it a treat all year round.
How do I know when it’s done baking?
Look for a golden-brown top and bubbling rhubarb below.
What Can You Serve with Mary Berry Rhubarb Crumble?
- Vanilla Ice Cream: A classic match. Warm crumble with cold ice cream is perfect.
- Custard: Try it with warm custard for a British twist. Creamy custard complements the tart rhubarb.
- Whipped Cream: Keep it simple with a scoop of freshly whipped cream. Light and delightful.
In Closing
Mary Berry Rhubarb Crumble is the best in desserts. It brings joy without stress. Whether you’re a baking pro or just starting, keep this recipe.
So, when you want a sweet treat that’s easy, delicious, and loved by all, make Mary Berry Rhubarb Crumble and enjoy the dessert magic.
More Amazing Recipes
- Mary Berry Coconut Macaroons Recipe
- Mary Berry Raspberry Jam Recipe
- Apricot Pineapple Jam Recipe
- Mary Berry Easy Lemon Meringue Pie Recipe
Mary Berry Rhubarb Crumble Recipe
Ingredients
- 700 g Rhubarb (fresh)
- 2 tsp Caster sugar
- 60 g Margarine
- 165 g Demerara sugar
- 60 g Unsalted butter
- 245 g Self-raising flour
- 1 tsp Vanilla extract
- Cream or custard (For Serving)
Instructions
- Begin by sifting flour, adding sugar, and mixing well in a large bowl.
- Add margarine, butter, and vanilla extract to the mixture.
- Use fingertips to mix until reaching a fine crumbs consistency.
- Chill the mixture in the fridge.
- Preheat the oven to 200C (gas mark six for gas ovens).
- Combine sugar and rhubarb, placing it in a 12 x 8-inch dish.
- Cover the rhubarb with the chilled crumble topping.
- Bake for 35 minutes until golden brown.
- Serve with custard or cream according to your preference.
Notes
- Use cold butter for the top; it gives that perfect, crumbly texture.
- Don’t worry if you can’t find fresh rhubarb; frozen works just as well.
