James Martin is a much-loved British chef with many incredible recipes, both sweet and savoury, up his sleeve.
His rhubarb crumble is sure to be a crowd-pleaser with your friends and family this weekend.
Rhubarb comes into season in April so what better time to try out James Martin’s rhubarb crumble than this weekend?
The chef claims that this classic rhubarb crumble recipe will take you to “comfort food heaven in six short steps and under an hour”.
The dish will take you less than 30 minutes to prepare and around 35 minutes to cook.
James recommends enjoying his rhubarb crumble with double cream but it can also be served with vanilla ice cream or yummy custard.
While any sort of crumble dessert is impressive, James’ recipe is easier than budding cooks might think.
There are only six ingredients required, meaning it is not too expensive and cooks won’t be needlessly buying bits and bobs they won’t use again.
This recipe serves four people but quantities can be amended depending on the size of the party – or how hungry you are.
Ingredients
10 sticks of rhubarb
Eight tablespoons caster sugar
One teaspoon ground ginger
110g butter, softened
110g demerara sugar
200g plain flour
To serve
Double cream
Method
Start by preheating your oven to 180C/160C Fan/Gas 4, cut the rhubarb into seven-and-a-half centimetres long sticks and place on an oven tray.
Sprinkle the rhubarb with four tablespoons of water and the caster sugar then roast for 10 minutes.
Sprinkle over the ginger and mix well before filling an ovenproof dish about 4cm deep with the rhubarb.
To make the crumble topping, rub the butter into the flour then mix in the demerara sugar.
Sprinkle over the rhubarb and bake for 35 to 45 minutes, or until the crumble topping is crisp and golden brown and the rhubarb filling has softened and is bubbling.
Allow the crumble to cool slightly before serving with double cream, custard or vanilla ice cream.
