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Rhubarb & Apple Crumble

Introduction & method

Did you know rhubarb is actually a vegetable? Well it is, and it is utterly wonderful in a crumble. Maincrop rhubarb is available in the summer and autumn, but if you're lucky, you might be able to get your hands on Yorkshire forced rhubarb in February/March - a very special treat! This recipe uses both rhubarb and apple, but you could leave out either if you wish. If you're only using rhubarb, you might want to add more sugar to the filling.

Rhubarb & Apple Crumble Recipe

Prep the Filling

Wash the rhubarb and chop the stems into 2cm (about an inch) pieces. Peel and core the apples, and cut into bite-sized chunks. Squirt them with lemon juice to stop them turning brown. Mix together with the rhubarb, sugar and cinnamon. Prepare an ovenproof casserole or pie dish by rubbing the sides with butter. Put the fruit mixture into it.

Make the Topping

Preheat your oven to 180°C (356°F) if it's a convection oven, 200°C (392°F) for a conventional one, gas 6. Cut the cold butter into small chunks. Put the flour into a large bowl and rub the butter in with your fingertips. You want the mixture to look like coarse breadcrumbs. Stir in half of the oats and the sugar. Sprinkle 1 or 2 tablespoons of water over the mixture, give it a quick stir then sprinkle the crumble mixture over the filling. Scatter the remaining oats on top.


Put the crumble in the oven and bake for 30 minutes until the top is golden. Serve with hot runny custard (creme anglaise).

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Rhubarb & Apple Crumble on YouTube.


Ingredients & Info

 300 grams rhubarb
 300 grams cooking apples
 2 tbsp demerara sugar
 1 tsp ground cinnamon
 a squirt of lemon juice
 150 grams plain (all-purpose) flour
 125 grams unsalted butter
 3 tbsp demerara sugar
 small handful oats

US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Cooking time: 30 minutes.
Total time: 40 minutes.