Gordon Ramsay Rhubarb Crumble Recipe

This warm buttery gordon ramsay rhubarb crumble recipe is made with tart fresh rhubarb and demerara sugar and ready in 50 minutes. The golden crisp topping yields to bubbling soft pink fruit beneath as you break the crust with a spoon. I always rely on this dessert when the spring harvest arrives.

Why This Classic Works

I used to overcomplicate fruit crumbles by adding too many spices and competing flavours. By keeping the fruit filling simple, the natural tartness of the stems shines through perfectly against the rich pastry topping.

The real secret here is keeping the butter incredibly cold when rubbing it into the flour. I learned the hard way that warm butter creates a dense layer rather than the loose, crumbly texture you want.

Gordon Ramsay Rhubarb Crumble Recipe Ingredients

• 500g fresh rhubarb, cut into 3cm pieces
• 100g caster sugar
• 1 tsp vanilla extract
• 200g plain flour
• 100g unsalted butter, cold and cubed
• 75g demerara sugar
• 1 tsp ground ginger

How To Make Gordon Ramsay Rhubarb Crumble Recipe

1. Prepare The Fruit: Preheat your oven to 190°C (170°C fan). Toss the chopped rhubarb, caster sugar, and vanilla extract in a baking dish.
2. Mix The Dry Ingredients: In a large mixing bowl, combine the plain flour and ground ginger. Add the cold cubed butter.
3. Rub The Butter: Use your fingertips to gently rub the butter into the flour until the mixture resembles coarse breadcrumbs.
4. Add The Sugar: Stir the demerara sugar into the crumble mixture evenly, being careful not to overwork the dough.
5. Bake The Crumble: Sprinkle the topping loosely over the rhubarb and bake for 35 to 40 minutes until golden and bubbling.

Recipe Tips

• Keep butter cold: Warm butter melts into the flour, making a heavy crust instead of a light crumble.
• Do not pack the topping: Lightly scatter the crumble over the fruit so the steam can escape during baking.
• Cut uniform pieces: Slicing the stems evenly ensures they cook at the same rate and break down into a soft compote.

What To Serve With Rhubarb Crumble

A generous pour of hot vanilla custard is the traditional pairing for this tart dessert. If you prefer a cold contrast, a scoop of premium vanilla bean ice cream or a dollop of clotted cream works beautifully.

How To Store

Store any leftovers in an airtight container in the fridge for up to three days. You can freeze the baked crumble for up to three months, reheating it directly from frozen in a moderate oven until piping hot.

FAQs

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb straight from the freezer. You may need to add five extra minutes to the baking time to ensure it cooks through.

Why is my crumble topping soggy?

A soggy topping usually happens if you pack the crumble down too tightly or if the fruit releases too much liquid during baking.

Can I prepare this in advance?

You can assemble the fruit and the topping in separate bowls a day ahead. Keep them in the fridge and combine just before baking.

Nutrition

• Calories: 320 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 35 mg
• Sodium: 10 mg
• Total Carbohydrate: 45 g
• Protein: 3 g

Try More Recipes:

• Gordon Ramsay Oatmeal Cookies Recipe
• Gordon Ramsay Baked Alaska Flambe Recipe
• Gordon Ramsay Rhubarb Tart Recipe

gordon ramsay rhubarb crumble recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

This gordon ramsay rhubarb crumble recipe features a warm buttery topping over tart fresh rhubarb and demerara sugar, ready in 50 minutes for a relaxed Sunday lunch. The bubbling pink fruit underneath balances the crisp pastry crust.

Ingredients

• 500g fresh rhubarb, cut into 3cm pieces

• 100g caster sugar

• 1 tsp vanilla extract

• 200g plain flour

• 100g unsalted butter, cold and cubed

• 75g demerara sugar

• 1 tsp ground ginger

Directions

• 1. Prepare The Fruit: Preheat your oven to 190°C (170°C fan). Toss the chopped rhubarb, caster sugar, and vanilla extract in a baking dish.
• 2. Mix The Dry Ingredients: In a large mixing bowl, combine the plain flour and ground ginger. Add the cold cubed butter.
• 3. Rub The Butter: Use your fingertips to gently rub the butter into the flour until the mixture resembles coarse breadcrumbs.
• 4. Add The Sugar: Stir the demerara sugar into the crumble mixture evenly, being careful not to overwork the dough.
• 5. Bake The Crumble: Sprinkle the topping loosely over the rhubarb and bake for 35 to 40 minutes until golden and bubbling.