Alice Rose This Gordon Ramsay rhubarb crumble recipe deals with the two things that usually go wrong: watery fruit and a crumble topping that either sinks in or turns pale and soft.
Roasting the rhubarb first, rather than stewing it, concentrates its flavour and drives off excess liquid before it ever meets the topping.
The crumble itself is rubbed by hand rather than blitzed, which keeps it coarse enough to bake up properly crisp.
Oats in the topping add texture and a bit of chew against the soft, sharp fruit underneath.
Why This Gordon Ramsay Rhubarb Crumble Recipe Works
Rhubarb releases a significant amount of liquid as it cooks, and if that liquid isn’t managed, it turns the crumble topping soggy from below before it has a chance to crisp on top.
Roasting the rhubarb separately in a hot oven, rather than stewing it on the hob, evaporates much of that liquid upfront and concentrates the flavour of the fruit rather than diluting it.
The crumble topping is rubbed together by hand until it resembles coarse breadcrumbs, deliberately left a little uneven rather than perfectly fine.
This uneven texture is what gives a crumble its characteristic crunch — an overly smooth, food-processor topping bakes closer to shortbread than crumble.
Chilling the topping briefly before baking also helps, since cold butter takes longer to melt in the oven, giving the topping more time to set before it turns greasy.
Ingredients for Gordon Ramsay Rhubarb Crumble
For the Rhubarb
- 800g rhubarb, trimmed and cut into 3cm pieces
- 80g caster sugar
- Zest of 1 orange
- 1 tbsp cornflour
For the Crumble Topping
- 200g plain flour
- 150g cold unsalted butter, cubed
- 100g demerara sugar
- 80g rolled oats
- Pinch of salt
How to Make Gordon Ramsay Rhubarb Crumble — Step by Step
Step 1 — Roast the Rhubarb
Preheat the oven to 200°C / 180°C fan / Gas 6. Toss the rhubarb with the caster sugar and orange zest in a baking dish. Roast for 15 minutes until just tender but still holding its shape. Drain off any excess liquid into a small pan.
Step 2 — Thicken the Juices
Whisk the cornflour with a splash of the drained rhubarb liquid to form a smooth paste. Bring the remaining liquid to a simmer in the pan, whisk in the cornflour paste, and cook for 1–2 minutes until thickened. Pour this back over the rhubarb and stir gently to coat.
Step 3 — Make the Crumble Topping
In a large bowl, rub the cold butter into the flour and salt using your fingertips, lifting the mixture as you go, until it resembles coarse breadcrumbs with some larger pea-sized lumps. Stir in the demerara sugar and oats.
Step 4 — Chill the Topping
Spread the crumble mixture onto a tray and chill in the fridge for 15 minutes while the oven comes back to temperature.
Step 5 — Reduce Oven Temperature
Reduce the oven to 180°C / 160°C fan / Gas 4.
Step 6 — Assemble
Scatter the chilled crumble topping evenly over the roasted rhubarb, right to the edges of the dish, without pressing it down.
Step 7 — Bake
Bake for 30–35 minutes until the topping is deep golden and the fruit is bubbling at the edges.
Step 8 — Rest Briefly
Rest for 5 minutes before serving to let the juices settle slightly.
My Top Tips For Perfect Rhubarb Crumble
Roast the rhubarb rather than stewing it. This concentrates the flavour and removes excess liquid before it reaches the crumble topping.
Rub the butter in by hand, not in a food processor. An uneven, coarse texture bakes up crisper than an overly fine one.
Chill the crumble topping before baking. Cold butter holds its shape longer in the oven, giving a better crunch.
Don’t press the topping down onto the fruit. A loose, light layer bakes up airier and crisper than a compacted one.
Use young, pink rhubarb where possible. It’s sweeter and less fibrous than the thicker, more mature stalks that appear later in the season.
Serving Suggestions
Serve warm with a jug of custard, a scoop of vanilla ice cream, or a spoonful of thick double cream. The sharpness of the rhubarb cuts through all three nicely, so don’t be shy with whichever you choose.
How to Store
In the fridge: Cover and store in the fridge for up to 3 days. Reheat individual portions in the microwave, or cover with foil and reheat in a 160°C oven for 15–20 minutes.
In the freezer: Baked crumble freezes well for up to 3 months. Cool completely, then wrap tightly. Reheat from frozen in a 160°C oven for 30–35 minutes until piping hot.
Gordon Ramsay Rhubarb Crumble Recipe
Ingredients
Method
- Roast rhubarb with sugar and orange zest at 200°C / 180°C fan / Gas 6 for 15 minutes. Drain liquid.
- Thicken drained liquid with cornflour paste, pour back over rhubarb.
- Rub cold butter into flour and salt until coarse crumbs. Stir in sugar and oats.
- Chill crumble topping 15 minutes.
- Reduce oven to 180°C / 160°C fan / Gas 4.
- Scatter topping over rhubarb without pressing down.
- Bake 30–35 minutes until golden and bubbling.
- Rest 5 minutes before serving.
Notes
FAQs About This Recipe
Do I need to roast the rhubarb first?
It’s strongly recommended. Roasting removes excess liquid and concentrates the flavour, both of which prevent a soggy base under the crumble topping.
Can I use frozen rhubarb?
Yes, though it releases more liquid than fresh. Roast it for a little longer to drive off the extra moisture before adding the crumble topping.
Why is my crumble topping soggy on top of the fruit?
This usually happens when the fruit hasn’t had excess liquid removed beforehand, or when the topping is pressed down too firmly, preventing air from circulating as it bakes.
Can I make the crumble topping ahead of time?
Yes — it keeps well in the fridge for up to 2 days, or can be frozen raw for up to 2 months and used directly from frozen, with a few extra minutes added to the baking time.
