Recipe: English Rhubarb Crumble


Rhubarb is a perennial plant native to Asia and Europe. It has been cultivated for centuries, and was first introduced to England in the 16th century. Rhubarb was originally used as a medicinal herb, but it quickly became popular as a dessert ingredient. English rhubarb crumble is a traditional British dessert that is made with fresh rhubarb, sugar, flour, and butter. The rhubarb is cut into small pieces and cooked until tender, then topped with a crumble made from flour, sugar, and butter. The crumble is baked until golden brown, and the rhubarb is bubbling and juicy. English rhubarb crumble is a delicious and refreshing dessert that is perfect for spring and summer.


  • 2 pounds fresh rhubarb, cut into 1-inch pieces
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup butter, cold and diced


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the rhubarb, sugar, and lemon juice. Toss to coat.
  3. In a separate bowl, combine the flour, sugar, and butter. Using your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
  4. Pour the rhubarb mixture into a 9×13 inch baking dish. Sprinkle the crumble mixture over the rhubarb.
  5. Bake for 30-35 minutes, or until the rhubarb is tender and the crumble is golden brown.
  6. Serve warm or cold.

Serving Size: 8

Prep Time: 30 minutes

Cook Time: 35 minutes


  • If you don’t have fresh rhubarb, you can use frozen rhubarb. Just thaw the rhubarb before using it.
  • You can also use a different type of fruit in this recipe, such as strawberries, raspberries, or blueberries.
  • Serve the crumble with a scoop of vanilla ice cream or whipped cream.
Profile picture of young woman
Josie Stockman

As an alumna myself, the kind of immersive learning experience offered by International Business Seminars was incredibly valuable and helped me develop new skills that I apply in my professional pursuits.

Similar Posts You Might Be Interested In:

Leave a Reply

Your email address will not be published. Required fields are marked *