Easy Rhubarb & Ginger Crumble {With An Almond Topping}

Here's a really easy recipe for rhubarb & ginger crumble with a delicious almond crumble topping. Rhubarb requires quite a bit of sugar as rhubarb has quite a sharp flavour. I also like to add the juice of an orange which gives natural sweetness as well as flavour

Rhubarb crumble.jpg

Easy Rhubarb & Ginger Crumble {With An Almond Topping}

  • Prep time: 15 minutes

  • Cooking time: 45 minutes

  • Makes: 6-8 servings


For the rhubarb filling:

  • 800g rhubarb, washed and cut into 2-3 cm pieces

  • 140g soft brown sugar

  • 1 tsp ground ginger

  • Juice & zest of an orange

For the crumble topping:

  • 150g self raising flour

  • 60g unsalted butter

  • 100g soft brown sugar

  • 1 tsp 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.