Mary Berry rhubarb and ginger crumble

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Mary Berry rhubarb and ginger crumble

Mary Berry rhubarb and ginger crumble is a delightful twist on the classic dessert. This recipe combines sweet and tangy rhubarb with spicy ginger, creating a warm and comforting dish perfect for any occasion. The topping is a buttery crumble with a hint of cinnamon, making it the perfect complement to the juicy rhubarb filling. It is a simple yet delicious dessert that is sure to please the whole family.

Mary Berry rhubarb and ginger crumble

Why people also love Mary Berry rhubarb and ginger crumble

People love This recipe for several reasons. Firstly, the combination of sweet rhubarb and spicy ginger creates a unique and flavorful dish that is both comforting and satisfying. The balance of tartness from the rhubarb and warmth from the ginger appeals to a wide range of taste buds.

Additionally, Mary Berry is a well-respected authority in the world of baking and her recipes are known for being reliable, easy to follow, and delicious. Her rhubarb and ginger crumble recipe is no exception, and fans of her work appreciate the simplicity and consistency of her dishes.

Overall, Mary Berry’s rhubarb and ginger crumble is a beloved dessert because it offers a perfect blend of flavors, is simple to make, and has the seal of approval from a trusted culinary expert.


  • 800g rhubarb, trimmed and chopped into small pieces
  • 4 tbsp stem ginger syrup, from a jar of stem ginger
  • 100g stem ginger, finely chopped
  • 175g caster sugar
  • 175g self-raising flour
  • 100g unsalted butter, chilled and diced
  • 50g ground almonds
  • 1 tsp ground ginger
  • 25g flaked almonds
  • Custard or ice cream, to serve


  1. Preheat the oven to 200°C/180°C fan/Gas 6.
  2. Place the rhubarb in a large saucepan with the stem ginger syrup, stem ginger, and 100g of the sugar. Cook gently until the rhubarb is just tender. After this,Spoon into a large shallow ovenproof dish.
  3. To make the crumble topping, place the flour in a large bowl and add the butter. After this,Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  4. Stir in the ground almonds, remaining sugar, and ground ginger. Sprinkle the crumble over the rhubarb, then scatter the flaked almonds on top.
  5. Bake in the preheated oven for 40-45 minutes, or until the topping is golden and the fruit is bubbling. Now Serve hot with custard or ice cream.

Quick Facts

Preparation time: 20 minutes
Cooking time: 40-45 minutes
Serves: 6-8
Main ingredients: Rhubarb, stem ginger, caster sugar, self-raising flour, unsalted butter, ground almonds, flaked almonds
Nutritional information (per serving):

  • Calories: 380
  • Fat: 17g
  • Carbohydrates: 53g
  • Protein: 4g
  • Fiber: 4g
    Serving suggestions: Serve the Mary Berry rhubarb and ginger crumble warm with a generous dollop of custard or a scoop of vanilla ice cream. You can also pair it with whipped cream or clotted cream for an extra indulgent touch. Enjoy it as a comforting dessert on its own, or add a sprinkle of cinnamon or a drizzle of caramel sauce for an extra flavor boost.

Variations and substitutions for Mary Berry rhubarb and ginger crumble recipe:

  1. Fruit substitutions: You can substitute the rhubarb with other fruits such as apples, pears, strawberries, or a mix of fruits. Adjust the sugar and cooking time accordingly based on the sweetness and juiciness of the fruits.
  2. Topping variations: Instead of the traditional crumble topping, you can experiment with other toppings such as a oat and nut crumble, a coconut and almond topping, or a spiced streusel topping for added texture and flavor.
  3. Spice substitutions: If you’re not a fan of ginger, you can swap it out for ground cinnamon, nutmeg, or a combination of warming spices like cloves and allspice to add a different flavor profile to the crumble.
  4. Gluten-free option: For a gluten-free version, use a gluten-free flour blend in place of the self-raising flour. You can also use gluten-free oats or almond flour for a nutty topping.
  5. Healthy swaps: To make the crumble healthier, you can reduce the amount of sugar or use alternative sweeteners like honey or maple syrup. Replace some of the butter with coconut oil or Greek yogurt for a lighter topping.
  6. Nut-free option: If you have a nut allergy, omit the ground almonds and flaked almonds from the recipe. You can replace them with desiccated coconut, oats, or extra flour for a different texture.
  7. Topping additions: Add extras to the crumble topping such as chopped nuts (e.g., pecans, walnuts), dried fruits (e.g., raisins, cranberries), or a sprinkle of rolled oats for added crunch and flavor.


  • Make sure to use fresh and firm rhubarb for the best results in this recipe.
  • Adjust the amount of sugar in the recipe based on the sweetness of the rhubarb and your personal taste preference.
  • Serve the crumble warm for the best flavor and texture, with a side of creamy custard or ice cream.


  • Be cautious when handling the hot ingredients while cooking the rhubarb mixture and when transferring the dish in and out of the oven.
  • Check the consistency of the rhubarb filling to ensure it’s cooked to your liking before adding the crumble topping.
  • Store any leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat before serving to maintain the best taste and texture.

People also ask questions and answers

  1. Can I use frozen rhubarb instead of fresh?
    • Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw and drain the rhubarb before cooking to avoid excess liquid in the filling.
  2. Can I make this crumble in advance?
    • Yes, you can prepare the rhubarb filling and crumble topping ahead of time and assemble them just before baking. Store the components separately in the refrigerator until ready to bake.
  3. How can I make this crumble gluten-free?
    • To make this crumble gluten-free, simply substitute the self-raising flour with a gluten-free flour blend. Ensure that all other ingredients used are also gluten-free.
  4. Can I add other fruits to the rhubarb filling?
    • Absolutely! Feel free to mix in other fruits like apples, strawberries, or even raspberries to create a unique flavor combination in the filling.
  5. Can I freeze the leftover crumble?
    • Yes, you can freeze any leftover crumble. Allow it to cool completely, then transfer to a freezer-safe container or wrap well in plastic wrap and aluminum foil. To reheat, bake in a preheated oven until warmed through.


Mary Berry’s rhubarb and ginger crumble is a perfect balance of sweet and tangy flavors, with a crunchy crumble topping that complements the soft rhubarb filling beautifully. The warmth of the ginger adds a comforting spice to the dish, making it an ideal dessert for any occasion. This recipe is simple to make yet impressive in presentation, making it a favorite among both beginner and experienced bakers. Serve it warm with a dollop of custard or a scoop of ice cream for a truly delicious treat that is sure to please your taste buds.

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