Rhubarb and Apple Crumble

I couldn't wait to share this recipe with you. I know, you may think it's just another rhubarb crumble recipe. If you look around the food blogosphere, you will probably find hundreds of rhubarb recipes at the moment, rhubarb crumble recipes in particular. It seems that rhubarb is in season all around the world. However, I think there are never enough rhubarb recipes! So I hope you won't mind when I add one more.

I have always loved rhubarb, but not as much as my older brother. I think my mum's rhubarb crumb cake was his most favourite dessert ever. Luckily for him, our grandparents used to grow rhubarb in their garden and supplied us with lots of rhubarb most of the summer. It seemed to me that rhubarb was more like a weed, it was harder to kill than grow. So my grandparents had lots and lots of it! What would I give for their rhubarb now! Sigh!

I prefer desserts with more fruit and less pastry or dough, and so does P. Then it comes as no surprise that our favourite dessert is crumble. I might actually say that crumble was partially responsible for the birth of this blog, which creates a special relationship between crumble and me. Just check my first blog post, where I posted a recipe for apple crumble, followed by a strawberry crumble recipe less than a week later. Three crumble recipes aren't too many for one blog, are they? But believe me, this one was the best crumble I have made so far, or at least I thought so while I munched on still warm, freshly baked crunchy crumble.

Rhubarb and apple crumble

fruit filling:
8-9 stalks rhubarb, cut into 2cm pieces
2 apples, cored and diced
3cm piece fresh ginger, peeled and grated
2 tbsp rum
1 tbsp cornstarch
65g light brown sugar

85g wholemeal plain flour
65g light brown sugar
50g rolled oats
75g unsalted butter, softened
l/2 tsp salt
pinch freshly ground black pepper
1/4 cup flaked almods

1. Preheat the oven to 180C and butter a gratin dish.
2. In a medium bowl mix the flour, oats, sugar, salt, black pepper and almonds. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Gather the mixture into a ball and place in the freezer for about 10 minutes.
3. Mix together sugar and cornstarch in a large bowl, add the apples, rhubarb and ginger, and toss until evenly coated. Pour in the rum and toss again.
4. Place the fruit mixture in the prepared gratin dish and sprinkle the crumble filling over the top.
5. Bake for 30-40 minutes, or until the crumble mixture is golden brown and the fruit filling is bubbling.
6. Let it cool down for at least 15 minutes before serving.


  1. We have four rhubarb plants. I am loving it. I will have to try your crumble. I love rhubarb paired with apples. Lovely photos as well.

  2. Wonderful seasonal crumble, these are picture perfect Sari. Everything look delicious, even the raw rhubarb look tempting.

  3. I love rhubarb! And, I am not sure why I don't use it more in my baking. hmmmm... But, these pictures are so persuasive! Stunning captures. ;)

  4. I love rhubarb and in a crumble it is divine. Love your photos by the way.

  5. I've yet to play with rhubarb in the kitchen...love how you used it in a crumble. Looks absolutely marvelous along with your gorgeous pics!

  6. Sarka, that looks so yummy. We are just starting to get rhubarbs in the farmer's markets. Can't wait to cook with them, they are one of my favorite dessert ingredient. Again, beautifully styled photos. So pretty!

  7. I recently discovered a love of rhubarb myself. This looks so yummy and I love that shot of the pan on the chair.

  8. There is nothing wrong with having a lot of rhubarb recipes out there...:) I love rhubarb and combined with your gorgeous photos.... Yumm...

  9. I love the rhubarb in this crumble, so delicious. Rhubarb with apples is a great combination along with your tempting photos.

  10. You add black pepper to your crumble topping? Wow, that's something I've never done before, gotta try it! Love the rhubarb and apple pairing (there's no such thing as too much rhubarb!), it's a nice change from the classic rhubarb and strawberry combination.

  11. This crumble looks wonderful and your pictures are enhancing the experience.

  12. Fabulous! I love rhubarb and apples, in fact I made a R&H crumble myself a few days ago. I become completely addicted to those gorgeous rosy stalks at this time of year and have a whole fridge shelf packed with the stuff right now.
    Your recipe looks fantastic and your photographs are ridiculously gorgeous.
    I'm absolutely green!

  13. The crumble and your photos look amazing! I just made a rhubarb, apple and pomegranate crumble (using the juice, not the seeds) - which added an interesting fillip of tart flavor.

  14. I can't find rhubarb here and I'm so curious!
    Your post just make me think that I have never made a crumble...I want to be a baker but I have never made a crumble...big shame on me...

  15. I love rhubabrb too, especially when it keeps its pretty colour. I have checked out the other crumble photos.....so now 3 crumbles, one short of being called a crumble addict! :-)

  16. First time visitor and wow! Your food looks amazing and your photographs are good enough to eat!

  17. There are lots of crumble recipes but this one sure is a stand out! I never mind if there are lots of crumble recipes - especially if it looks as good as yours! Sari, love your styling!

  18. Yum, looks beautiful and very yummy! I just made rhubarb compote with a hint of cinnamon... Lovely!

  19. love crumbles, too, esp peach crumbles. your photos are beautiful, Sari, the camera is being put to good (and artistic) use! beautiful, gorgeous shots. love the one of the cherry and stawberry smoothie above, too. x shayma

  20. @Maria - You are so lucky you grow your own rhubarb! I wish I had a garden.

    @elra - thank you for the compliment!

    @Chris - Thank you Chris for the comment. What a shame that rhubarb season is so short! I'd love to bake more with rhubarb.

    @Marisa - Thank you, your blog and photos are lovely!

    @Peter G @ Souvlaki For The Soul - can't wait to see what you make from rhubarb!

    @tiina { sparkling ink } - Rhubarb is definitely my favourite dessert ingredients too!

    @Xiaolu @ 6 Bittersweets - Thank you for the comment! I like that pic too, quite different than what I usually shoot. :)

    @Junglefrog - Your comments always make me happy! Thank you Simone!

    @Cherine - thank you.

    @lisa - I love the combination of rhubarb and apple. Thank you for a kind comment!

    @bonvivant - The black pepper made the crumble more interesting, but it's not my original idea! :) I like all kind of crumbles and the classic rhubarb and strawberry is lovely too.

    @tasteofbeirut - Thank you for the compliment!

    @Girl Foodie - I saw your crumble and it looks delicious, love those big chunks of apples!

    @Spoon & Shutter - oh yum, the addition of pomegranate juice sounds wonderful! I have to give it a try next time. Thank you for the tip!

    @Mika - Don't worry, crumble is so quick and easy you can make it anytime. It's never late for a crumble! ;)

    @Kitchen Butterfly - I'm definitely a crumble addict! lol

    @Small Burst - Thank you so much, such comments like yours are a wonderful motivation to keep my blog going! :)

    @Trissa - You are so kind Trissa! Thank you so much! :)

    @Anne's Kitchen - Yum! Your rhubarb compote would go perfectly with a homemade yogurt! I must give it a try next year! Thank you for the inspiration!

    @shayma - I've never made a peach crumble! Sounds definitely divine! What a wonderful idea! Just in time to give it a try as the peach season is just starting. :)

  21. I've just popped my second crumble using this recipe into the oven. If it turns out as well as my first go I'll be very happy. Wonderful recipe - my husband and sons loved it - they gave me a 10/10, thanks to you! (I never get 10/10 by the way :p)

  22. Do you use white or dark rum? I'm cooking at the minute and used dark rum. It's been 30 mins and the to rhubarb looks raw still :( I'll give it some more time. Hopefully it works.

    1. I use dark rum, however it has no effect on cooking time. Oven temperature is important. How big are your rhubarb pieces? Is the crumble topping golden yet? If not, just extend the baking time. 40 minutes is absolutely fine just as the recipe says.