Gordon Ramsay Rhubarb Crumble
A heartwarming dessert that combines tart rhubarb with a sweet, buttery crumble topping, perfect for any occasion.
Ingredients
For the filling
- 900 g 900g rhubarb, cut into 1-inch pieces
- 250 g 250g white sugar
- 30 g 30g all-purpose flour
- 1 tsp 1 tsp vanilla extract
- 0.25 tsp ¼ tsp ground cardamom optional
For the crumble topping
- 120 g 120g all-purpose flour
- 0.5 tsp ½ tsp salt
- 200 g 200g light brown sugar
- 115 g 115g cold butter, cut into cubes
Instructions
Preparation
- Start by gathering all your ingredients. Cut the rhubarb into 1-inch pieces and set aside.
- In a large mixing bowl, combine the chopped rhubarb with sugar, flour, vanilla extract, and cardamom if using. Let it sit for 10-15 minutes.
- Preheat your oven to 190°C (375°F).
- In a food processor, combine 120g of flour, salt, and light brown sugar. Pulse a few times until mixed, then add the cold butter. Pulse again until the mixture resembles pea-sized crumbs.
Assembling and Baking
- Pour the prepared rhubarb mixture into a 23x33cm (9x13 inches) baking dish, spreading it evenly across the bottom.
- Sprinkle the crumble topping generously over the rhubarb mixture without pressing it down.
- Place the baking dish in the oven and let it bake for 35-45 minutes. Watch closely until the topping turns golden brown.
Cooling and Serving
- Once out of the oven, allow the crumble to cool for at least 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to four days. You can reheat it in the oven at 180°C (350°F) for about 15-20 minutes.