We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are the Best Tips for a Rhubarb Crumble?

By Marco Sumayao
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Rhubarb crumble is best made with careful selection of the ingredients, particularly of the rhubarb itself. Signs of freshness should always be examined, as should the type of rhubarb being bought. Preparation of the ingredients is another important matter; for example, rhubarb leaves should not be included in the filling. Moderation in cooking should also be practiced, as the rhubarb shouldn't be overcooked, and the crust not over-mixed. Paying special attention to the baking and serving of the rhubarb crumble will ensure an enjoyable dessert.

As a rule of thumb, fresh rhubarb has leaves that are of a yellowish color; any signs of blackening mean that the rhubarb is of inferior quality. The conditions under which the rhubarb is grown also play a major role—hothouse-grown rhubarb is widely considered as the best variety for rhubarb crumble, as the bright red coloring indicates higher sugar content, making it less tart and more ideal for desserts. Hothouse-grown rhubarb is also more tender than the field-grown variety.

Preparing the rhubarb is another important matter. It is essential that the leaves are completely removed before the plant is chopped, as rhubarb leaves contain a toxic substance called oxalic acid, which adds an undesirable sourness to the dish. Once the leaves are completely stripped, the flesh of the plant should be chopped into cubes measuring about 1 to 2 inches (about 2.5 to 5 centimeters) in width. This allows for a perfectly-sized bite once the rhubarb crumble is cooked.

The rhubarb itself shouldn't be cooked before baking. Stewing the flesh before it goes into the oven can make it too tender, resulting in a jam-like consistency in the filling of the rhubarb crumble. This is especially true if hothouse-grown rhubarb is used. The heat of the oven, combined with the moisture from the other ingredients, should be more than enough to soften the rhubarb without losing too much of a bite.

The crust of the rhubarb crumble, on the other hand, requires its own special rule: to avoid over-mixing. If the crust mixture is blended too well, it'll turn out more like a dough than a proper crumble crust. The best way to guarantee a chunky, slightly crisp crust is to mix the crust ingredients with the fingers, making sure to stop when the texture is similar to bread crumbs. From there, the crust should be carefully watched while baking, which should end when a light golden-brown coloring is achieved. The rhubarb crumble will be best enjoyed fresh out of the oven with custard or ice cream to accentuate the flavors.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.