Jamie Oliver Rhubarb Ginger Crumble

This Jamie Oliver Rhubarb Ginger Crumble is the ultimate cozy dessert—tangy, sweet, and warmly spiced with ginger. The sharpness of the rhubarb pairs beautifully with the caramelized sugar topping, which turns golden and crisp in the oven. I made this on a rainy weekend afternoon, and the scent alone was enough to lift everyone’s mood. It’s incredibly simple, with a lovely twist. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 2 pounds (900g–1kg) rhubarb stalks, rinsed, ends trimmed, and cut into 1-inch pieces
• 2 tablespoons minced fresh ginger
• 2 cups (400g) granulated sugar

For the Crumble Topping:

• 2 cups (250g) all-purpose flour
• ½ cup (100g) granulated sugar
• Pinch of salt
• 1¾ sticks (200g) unsalted butter, cold and cut into small cubes

How To Make Jamie Oliver Rhubarb Ginger Crumble

Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This gives you time to prep everything while it warms up.

Prep the Rhubarb Mixture:
In a large mixing bowl, combine the chopped rhubarb and fresh ginger. Sprinkle over 2 cups of sugar and toss until everything’s nicely coated. Pour this mixture into a 2- or 3-quart baking dish and set it aside to let the juices start working their magic.

Make the Crumble Topping:
In another bowl, mix the flour, salt, and remaining ½ cup sugar. Add in your cold cubes of butter and use a pastry cutter (or just your fingers) to work it into the dry ingredients. You’re aiming for a coarse, breadcrumb-like texture with some pea-sized butter bits remaining—that’s where the crumble magic happens.

Assemble and Bake:
Scatter the crumble topping evenly over the rhubarb mixture. Pop the dish into the oven and bake for about 1 hour and 15 minutes, or until the topping is deeply golden and the filling is bubbling up around the edges.

Cool and Serve:
Let it cool on a wire rack. You can serve it warm or at room temperature. It’s dreamy with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Why I Love This Recipe

I made this crumble for a Sunday family lunch and it totally stole the show. The ginger gives a surprising warmth without overpowering the rhubarb’s natural tang. It’s one of those old-fashioned puddings that feels both nostalgic and fresh. Plus, it’s so easy to pull together with pantry staples.

Recipe Tips

• Fresh rhubarb is best – but thawed, well-drained frozen rhubarb works too.
• Keep your butter cold – this helps you get that perfect crumbly topping.
• Even sugar distribution ensures the filling sweetens evenly.
• Watch for browning – if the top starts to brown too fast, cover loosely with foil.
• Let it rest – cooling helps the juices thicken up nicely before serving.

How To Store This Jamie Oliver Rhubarb Ginger Crumble

At Room Temperature

Keep uncovered for up to 6 hours—perfect if you’re serving it later in the day.

In the Fridge

Cover the dish or transfer leftovers to an airtight container. It’ll keep well for up to 5 days.

In the Freezer

Wrap the cooled crumble tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.

Reheating

• Oven: 350°F (175°C), covered with foil for 20–25 minutes.
• Microwave: Heat individual portions for 1–2 minutes on medium power.

Nutrition Facts (per serving)

• Calories: 286
• Carbs: 46g
• Protein: 3g
• Fat: 10g
• Sugar: 20g
• Fibre: 1g
• Sodium: Low

Let’s Answer a Few Questions! (FAQs)

Can I use frozen rhubarb?
Totally! Just make sure to thaw and drain it thoroughly so your crumble doesn’t go watery.

How do I know it’s done?
The top should be golden and the filling should bubble up at the edges—that’s your cue!

Can I prep the topping ahead?
Yes! You can make and refrigerate the crumble topping for up to 3 days or freeze it for months.

What if it’s too watery?
Try adding 1–2 tablespoons of cornstarch to the filling to help thicken things up.

Can I make it crispier?
Sure can! Stir in ½ cup of oats to the topping for extra texture and crunch.

Try More Recipes:

• Jamie Oliver Apple And Blackberry Crumble
• Jamie Oliver Gooseberry Crumble
• Jamie Oliver Vegetable Crumble