Rhubarb crumble. Just the thought of it brings a sense of nostalgia, doesn’t it? For me, it’s one of those desserts that brings warmth on a rainy afternoon, or when you’ve had a long week and need something comforting. And there’s something particularly cozy about the act of pulling out a crumble from the oven – the smell, the bubbling fruit, the golden crisp topping. If you ask me, it’s the kind of dish that holds a quiet magic: it’s simple, yet utterly satisfying.
Now, when it comes to rhubarb crumble, there are countless variations out there, but one recipe that has remained a favorite in my kitchen is Nigella Lawson’s Rhubarb Crumble. Nigella, with her effortlessly chic cooking style, seems to make everything feel like a treat. And this crumble? Well, it’s exactly that: a treat in every bite. It’s everything you’d want in a crumble-tart, sweet, and with that perfect contrast between the softness of the fruit and the crunch of the topping.
Let’s dive into how this recipe works, why it’s so foolproof, and, of course, what I’ve learned from making it over and over again.
Nigella Lawson’s Rhubarb Crumble Recipe
There’s something about Nigella’s recipes that make them feel like they were passed down from a beloved aunt who knows exactly how to make things feel just a little more special than they really are. I remember the first time I tried this rhubarb crumble-it was almost accidental. I had some rhubarb in the fridge that needed using up, and I was flipping through her book when the recipe practically jumped off the page. It was easy to follow, no complicated techniques, just a perfect balance of ingredients.
What I love about Nigella’s rhubarb crumble is the way she balances the tartness of the rhubarb with the sweetness of the crumble topping. The filling is soft and almost jammy, with just enough tang to keep it interesting. The topping? Oh, it’s crunchy, buttery, and golden. You can just picture it breaking apart as you spoon through it. It’s both indulgent and restrained, which, in my opinion, is the mark of any great dessert.
Ingredient List
I’m a firm believer that the best dishes often come from the simplest ingredients. And in this case, Nigella keeps it classic but perfect. Here’s what you’ll need to bring this crumble to life:
- Fresh rhubarb (about 750g) – Look for firm, fresh stalks. The rhubarb is the star of this dish, so you want it to be vibrant and slightly tart.
- Caster sugar (150g) – This is for sweetening the rhubarb without overwhelming it. Caster sugar dissolves easily and blends beautifully.
- Cornflour (1 tbsp) – This helps thicken the rhubarb filling slightly and gives it that lovely, jammy consistency.
- Butter (175g, unsalted) – You’ll need butter for both the filling and the crumble topping, which is what makes everything rich and indulgent.
- Plain flour (175g) – The foundation of your crumble topping.
- Light brown sugar (75g) – This adds a little extra warmth and caramel-like flavor to the topping.
- Oats (50g) – They’re optional, but I love them for the extra crunch and chew they bring to the topping.
- Ground almonds (50g) – This is a bit of a Nigella signature move, adding an almond flavor to the topping, which I find makes the crumble taste a little more sophisticated.
Simple, right? But that combination of ingredients does wonders. It’s a reminder that sometimes, less is more.
How To Make Nigella Lawson’s Rhubarb Crumble?
The beauty of this recipe is how straightforward it is. Here’s how you do it:
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Prepare The Rhubarb Filling
Start by cutting the rhubarb into 2.5 cm chunks and placing them into a large bowl. Sprinkle over the caster sugar, then mix them gently to coat. It’s always a good moment for me when I see the sugar start to dissolve into the rhubarb, softening it. Add the cornflour to the mixture and toss it all together, ensuring that the cornflour is evenly distributed.
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Make The Crumble Topping
In a separate bowl, rub the butter into the flour using your fingers until it resembles breadcrumbs. It’s the kind of task that, though a little messy, is actually quite soothing. Once you’ve got that sandy texture, add the light brown sugar, ground almonds, and oats, and mix it all together. You’ll be left with a lovely, buttery crumble that makes your mouth water just thinking about it.
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Assemble The Crumble
Now, grab a baking dish (about 23 cm square is perfect) and pour the sugared rhubarb into the base, spreading it out evenly. Then, take the crumble mixture and scatter it generously over the rhubarb. Don’t be shy with it-there’s no such thing as too much crumble in my book.
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Bake
Preheat your oven to 180°C (350°F) and pop the crumble in the oven for around 45 minutes. You want to bake it until the topping is golden and the rhubarb is bubbling away underneath. The house will smell like warm sugar and fruit, and you’ll find it hard to resist taking a peek.
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Serve
The crumble is best served warm, and while it’s delicious on its own, a scoop of vanilla ice cream or a dollop of custard elevates it to next-level comfort food. I’ve often found myself going back for seconds-or even thirds-because it’s just that good.
Things I Learned
Making Nigella’s rhubarb crumble has taught me a few things over the years. First off, there’s no need to overthink the process. This is one of those dishes where you can trust the simplicity. The rhubarb, once it’s mixed with the sugar and cornflour, creates a lovely texture on its own. No need to fuss too much.
I also learned the importance of using the right kind of rhubarb. Trust me, you don’t want to use the thick, stringy stalks. Look for tender, vibrant rhubarb that’s in season. It’s worth the extra effort.
Lastly, I’ve learned that a crumble topping can make or break the dessert. The key is the butter-don’t skimp on it, because that’s what makes the topping melt in your mouth, while the oats and almonds give it that extra texture and flavor.