Mary Berry Rhubarb Crumble with Oats

Embark on a delightful culinary journey with Mary Berry's Rhubarb Crumble with Oats, a quintessential British dessert that promises warmth and comfort with every bite. This recipe combines the tangy taste of rhubarb with a rich, buttery, and crunchy oat topping, creating a perfect balance of flavors and textures.

Mary Berry's Rhubarb Crumble with Oats: A Brief Overview

Mary Berry, a revered figure in British baking, offers a simple yet irresistible version of the classic rhubarb crumble, enhanced with the nutty flavor of oats. This dessert is celebrated for its ease of preparation, making it suitable for bakers of all skill levels. It features roasted rhubarb under a crumbly, oaty topping, with a hint of ginger to add depth to the dish's flavor profile​​​​​​.

Ingredients for the Rhubarb Crumble with Oats

For the Filling:

• Rhubarb sticks (approximately 450g), cut into 3-inch pieces
• Water
• Caster sugar
• Dry ginger powder

For the Topping:

• Wholemeal or all-purpose flour
• Unsalted butter, softened
• Light muscovado sugar
• Coarse oatmeal

Optional for Serving:

• Double cream, ice cream, or Greek yogurt

Preparation Instructions

1. Prepare the Filling: Start by roasting the rhubarb with water and sugar, adding ginger for a spicy kick.
2. Make the Topping: Combine flour and butter until breadcrumb-like, then stir in sugar and oatmeal.
3. Assemble and Bake: Layer the rhubarb in a dish, cover with the topping, and bake until golden.

Serving Suggestions

Serve this delightful crumble warm, with a choice of double cream, ice cream, or Greek yogurt to enhance its rich flavors. The contrast between the tart rhubarb and the sweet, crunchy topping, coupled with the creamy addition, makes for a satisfying dessert experience.

Storage and Reheating

This crumble can be stored in an airtight container in the fridge for up to 3 days and is suitable for freezing for up to 3 months. Reheat in the oven or microwave until warm through​​​​.

Nutritional Information

Each serving of Mary Berry's Rhubarb Crumble with Oats provides an estimated 425 kcal, with 18g of fat, 63g of carbohydrates, 5g of fiber, and 5g of protein​​.

FAQ about the Rhubarb Crumble with Oats

• Can I use frozen rhubarb? Yes, just ensure it's thawed and drained before use.
• What if my rhubarb is very tart? Adjust the sugar in the filling to balance the tartness.
• Can I add nuts to the topping? Yes, nuts like almonds or walnuts can add extra crunch and flavor.

This rhubarb crumble with oats recipe by Mary Berry is a testament to her ability to create desserts that are both delicious and straightforward to prepare. Its simplicity, coupled with the comforting flavors of rhubarb and oats, makes it a must-try for anyone looking to enjoy a classic British dessert.

Enjoy baking and indulging in this cozy, comforting dessert that's perfect for any occasion!