Easy Rhubarb Crumble

Here's a really easy recipe for Rhubarb Crumble flavoured with orange and almonds. There's no need to pre-cook the rhubarb which saves time and it has a delicious nutty almond crumble topping.

Generally, Rhubarb Crumble requires quite a bit of sugar as rhubarb has quite a sharp flavour. I like to add the juice of an orange which gives natural sweetness so you need a bit less sugar.

Serve your rhubarb crumble with cream, ice-cream or custard.

Rhubarb crumble.jpg

Easy Rhubarb Crumble: Serves 8:


  15 mins prep + 45 mins baking


  51p per serving*


  277 per serving*

*based on 8 servings

For the rhubarb filling:

  • 800g rhubarb, washed and cut into 2-3 cm pieces
  • 80g soft brown sugar
  • Teaspoon ground ginger
  • Juice & zest of an orange

For the crumble topping:

  • 150g self raising flour
  • 60g butter
  • 100g soft brown sugar
  • 1 level teaspoon ground ginger
  • 2 level teaspoons ground cinnamon
  • 50g flaked almonds
  1. Preheat the oven to 180C gas mark 4. 
  2. To make the rhubarb filling: Combine the rhubarb, sugar, orange and ginger. Pop into a greased ovenproof dish and press firmly and evenly into the bottom of the dish with your hands.
  3. To make the crumble topping: Put the butter, flour, sugar, cinnamon and ginger in a mixing bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the almonds and sprinkle the crumble mixture over the rhubarb.
  4. Bake for 45 minutes, or until the rhubarb crumble is golden and bubbling. Serve warm with cream, ice cream or custard.

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