Gordon Ramsay Rhubarb Crumble – Cozy, Citrusy, and Easy to Make

Gordon Ramsay Rhubarb Crumble brings a rustic charm that’s hard to beat. If you’re someone who loves a dessert that feels like a warm hug (minus the awkward small talk), this one’s for you. Tart rhubarb, a splash of citrus, and that golden, buttery topping—this is the kind of dessert that hits the spot after a tough day, or even just a regular Monday. The best part? It’s simple, satisfying, and full of flavor that hits all the right notes. This Gordon Ramsay Rhubarb Crumble recipe proves that a humble handful of ingredients can still steal the spotlight at any dinner table.

What is Gordon Ramsay Rhubarb Crumble?

At its core, Gordon Ramsay Rhubarb Crumble is comfort food with a British soul. Imagine chunks of fresh rhubarb tossed in sugar and orange zest, bubbling under a crispy, golden topping. Ramsay’s take doesn’t just pile on the sugar—it brings out the best in the rhubarb, making it soft, juicy, and perfectly tangy. The topping has just enough crunch to contrast the filling without stealing the show. It’s rustic enough for a weeknight dessert, but it can also hold its own at a fancy dinner party.

Reasons to Try Gordon Ramsay Rhubarb Crumble

Let’s be real—Gordon Ramsay Rhubarb Crumble is a total no-brainer when you want something easy and seriously delicious. You don’t need fancy baking tools or chef-level skills to pull this off. Just some chopped rhubarb, a few pantry staples, and you’re good to go. It’s also the perfect excuse to use up that rhubarb that’s been hanging around your fridge looking confused. The orange zest and juice? Genius—adds a bright little kick that cuts the tartness in all the right ways. And that golden, buttery topping? Chef’s kiss. Feel like getting fancy? Toss in some oats or chopped nuts. This crumble is warm, welcoming, and totally fuss-free.

Ingredients Needed to Make Gordon Ramsay Rhubarb Crumble

What makes Gordon Ramsay Rhubarb Crumble such a standout is how it transforms a handful of simple ingredients into something seriously special. This isn’t a dessert that demands exotic fruits or complicated steps—just honest, classic flavors done right. Below, you’ll find everything you need for that perfectly sweet-tart filling and buttery, golden topping. And the best part? Most of this is probably already hanging out in your kitchen.

For the fruit filling:

• 1½ lbs (700g) fresh rhubarb – Make sure it’s bright pink and firm. Chop into 1-inch pieces. If you’ve never worked with rhubarb before, don’t worry—it’s easier than it looks. (Check out how it’s beautifully used in this Gordon Ramsay apple crumble for similar technique.)
• ½ cup (100g) granulated sugar – This helps mellow out rhubarb’s natural tartness without making it overly sweet.
• 1 tablespoon orange zest – Adds a zesty brightness and layers in a citrusy depth that balances the flavors.
• 1 tablespoon fresh orange juice – A splash of juice enhances the fruitiness and gives the crumble that refreshing edge.
• ½ teaspoon ground cinnamon (optional) – Totally up to you, but it adds warmth and a cozy spice that works so well with the tart rhubarb.

For the crumble topping:

• 1 cup (125g) all-purpose flour – The base of your crumble topping. Stick with plain flour to keep things tender.
• ½ cup (100g) cold unsalted butter, cubed – The colder, the better! It gives the crumble its classic texture—crumbly but rich.
• ½ cup (100g) demerara sugar (or light brown sugar) – This gives the topping a subtle crunch and a hint of caramel flavor. If you don’t have demerara, light brown sugar is a great backup.
• Pinch of salt – Just a touch brings everything to life and balances the sweetness.
• 2 tablespoons oats or chopped nuts (optional) – These add texture and a little extra crunch. Walnuts, pecans, or even hazelnuts work beautifully here.

These ingredients just work together perfectly, bringing that classic Gordon Ramsay Rhubarb Crumble taste—bright, buttery, and super comforting. Coming up next: I’ll walk you through the exact steps to make it flawless every time (with photos, of course!).

Instructions to Make Gordon Ramsay Rhubarb Crumble

If you’re looking for a dessert that’s low-stress but high-reward, this Gordon Ramsay Rhubarb Crumble is it. Below is a step-by-step guide that even the busiest weeknight warriors can tackle. No fancy gadgets or techniques—just a little mixing, layering, and baking. And trust me, once it hits the oven, your kitchen’s going to smell like you’ve got a British grandma hiding in there baking up a storm.

Step 1: Preheat the Oven and Prep Your Dish

Start by preheating your oven to 375°F (190°C). This gives it time to warm up while you prep everything else. Lightly butter an 8×8-inch baking dish or a similarly sized oven-safe dish. The butter helps keep the crumble from sticking and adds a subtle richness to the edges of the fruit.

If you’re using something larger, just be aware your topping may spread thinner and bake a little faster—keep an eye on it.

Step 2: Toss Together the Fruit Filling

In a large mixing bowl, add the chopped rhubarb, granulated sugar, orange zest, orange juice, and the optional cinnamon. Give everything a good stir until the rhubarb is well coated. Don’t leave out the orange zest—it’s the secret to that unexpected pop of brightness and helps balance the rhubarb’s tart kick just right.

Pro Tip: If you’re loving this tart-meets-sweet flavor vibe, you might also enjoy Ramsay’s tangy apple crumble—it plays with a similar sweet-spiced twist.

Spread the rhubarb mixture evenly in your greased baking dish, making sure the fruit sits flat so it cooks evenly.

Step 3: Mix the Crumble Topping

In a separate bowl, combine the flour and a pinch of salt. Add your cold, cubed butter and start working it into the flour using your fingertips. You’re looking for a texture that resembles coarse breadcrumbs—don’t rush this part, and definitely don’t let the butter get too warm.

Why cold butter? It’s what gives the crumble topping that irresistibly flaky texture we all crave in a Gordon Ramsay Rhubarb Crumble.

Step 4: Sweeten and Add Texture

Now stir in your demerara sugar (or light brown sugar if that’s what you’ve got on hand). This adds a light crunch and a toffee-like depth of flavor. If you’re feeling a little wild, toss in some oats or chopped nuts—they add texture and give the topping a rustic edge.

Think of this like the stylish cousin of a classic fruit crisp. There’s no wrong move here; the goal is buttery, crumbly, and golden.

Step 5: Assemble the Crumble

Evenly sprinkle the crumble topping over your fruit mixture. Try to cover the rhubarb completely, but don’t pack it down—this is a crumble, not a pie crust! You want little peaks and valleys so parts crisp up beautifully while others stay buttery-soft.

Step 6: Bake Until Golden and Bubbly

Place the dish into your preheated oven and bake for 35–40 minutes. You’re watching for the topping to turn golden brown and the fruit to start bubbling up around the edges. If it smells amazing? You’re doing it right.

If your topping is browning too fast, feel free to lightly tent with foil for the last 10 minutes to prevent over-crisping.

Step 7: Cool Slightly and Serve

Once it’s out of the oven, give the Gordon Ramsay Rhubarb Crumble about 10 minutes to rest before you dive in. That gives the fruit a chance to settle and the flavors to marry a bit. Serve it warm with a scoop of vanilla ice cream, a bit of whipped cream, or even a splash of cold custard if you’re in the mood to treat yourself.

This one’s just as tasty the next day, so go ahead and hide a little extra for yourself—you’ll be glad you did.

What to Serve with Gordon Ramsay Rhubarb Crumble

So, your Gordon Ramsay Rhubarb Crumble is golden, bubbling, and making your kitchen smell like pure joy. Now the big question—what do you serve with it? The good news? You’ve got options, and they’re all delicious.

Classic vanilla ice cream is a go-to for a reason—it melts into the warm crumble and gives you that dreamy hot-cold contrast in every bite. Prefer something a bit richer? A big spoonful of whipped cream or thick double cream is indulgent and simple.

Want to go full British mode? Try it with a pour of warm custard. You can even take it up a notch with Gordon’s very own creamy panna cotta on the side—just a small spoonful balances the tart rhubarb beautifully.

Looking for a brunch-y spin? Add a slice of crumble alongside Gordon Ramsay’s famous omelette and turn leftovers into the ultimate breakfast treat. Yes, dessert for breakfast is absolutely a thing—and we fully support it.

However you serve it, this crumble’s warm, tangy-sweet flavor goes perfectly with anything creamy, cold, or a little bit caramelly. Want even more cozy dessert ideas? Check out this crowd-pleasing sticky toffee pudding—it’s another Ramsay favorite for dessert lovers.

Key Tips for Making Gordon Ramsay Rhubarb Crumble

1. Use fresh rhubarb when you can – Fresh rhubarb gives the crumble that tender-but-not-mushy texture. If you’re using frozen rhubarb, thaw and drain it well first to avoid sogginess.
2. Keep the butter cold – This is what makes the topping crumbly instead of greasy. Stick the butter in the fridge right up until you need it. Want those gorgeous buttery crumbles like in Gordon Ramsay’s blondies? Cold butter is your friend.
3. Don’t overmix the crumble topping – You’re looking for that chunky, breadcrumb texture—not cookie dough. A light touch gets the best results.
4. Orange zest = magic – Don’t skip it! It brings brightness to the rhubarb and helps balance out its natural tartness. You can even add a dash of vanilla or a touch of ginger if you’re feeling adventurous.
5. Add texture if you like – A sprinkle of oats or chopped nuts gives the topping some extra crunch and rustic charm. Walnuts and pecans both pair well with the tangy fruit.
6. Bake until bubbling – The topping should be golden and the fruit should be visibly bubbling at the edges. That’s how you know it’s ready.
7. Let it rest before serving – Yes, it’s hard to wait. But giving the crumble 10 minutes to settle means cleaner scoops, richer flavor, and fewer burnt tongues. Win-win-win.

Follow these tips and your Gordon Ramsay Rhubarb Crumble will taste like something straight out of a fancy bistro—with a whole lot less stress and cleanup.

Storage and Reheating Tips for Gordon Ramsay Rhubarb Crumble

Let’s face it—Gordon Ramsay Rhubarb Crumble is one of those desserts that tastes just as amazing the next day. Maybe even better, once those flavors have had time to mingle. Here’s how to keep it fresh and fabulous:

To store:
After your crumble has fully cooled, either wrap the baking dish tightly with foil or plastic wrap, or move it into a sealed container for storage. It’ll keep in the fridge for up to 3 days—though honestly, good luck keeping it around that long.

If you’re thinking long-term, this crumble also freezes like a dream. Wrap it tightly (or portion it out into freezer-safe containers), and it’ll keep for up to 3 months. When you’re ready to revisit that rhubarb magic, just thaw overnight in the fridge before reheating.

To reheat:
Pop it into a 350°F oven for about 15–20 minutes or until warmed through. If you’re short on time, the microwave works too—just use 30-second bursts so the topping doesn’t go soggy. Want to bring back the crispness? A quick few minutes under the broiler can restore that buttery golden top.

Pair it with a scoop of ice cream or leftover Gordon Ramsay caramel sauce and no one will ever guess it’s been reheated.

Final Thoughts

If you’ve made it this far, you’re all set to throw together one of the coziest, no-stress desserts out there – Gordon Ramsay Rhubarb Crumble. This isn’t about making something fancy or picture-perfect. It’s all about bold flavors, simple ingredients, and that warm, homemade feel that tastes like love in every bite.

Whether you’re serving it at a dinner party, bringing it to a potluck, or sneaking bites straight from the pan at midnight (no judgment here), it’s one of those recipes that just works. And if you’ve fallen for the tart-sweet magic of rhubarb, don’t stop here—try pairing this with Gordon Ramsay’s strawberry soufflé or key lime pie next time for more citrusy dessert inspiration.

You’ve got the tools, the tips, and the flavor. Now go make some crumble—and maybe keep a spoon handy for taste testing.

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Gordon Ramsay Rhubarb Crumble

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This rhubarb crumble takes a simple British classic and gives it that signature Gordon Ramsay touch. Fresh, tangy rhubarb gets a bright twist from orange zest, then bakes beneath a buttery crumble topping that’s just the right amount of crispy. It’s the kind of cozy dessert that tastes like home—but a little fancier. Whether it’s a weekend treat or a holiday showstopper, this one’s a winner.

• Author: RAMSAY
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

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For the filling:

• 1½ lbs (700g) fresh rhubarb, sliced into 1-inch chunks
• ½ cup (100g) granulated sugar
• 1 tbsp orange zest
• 1 tbsp fresh orange juice
• ½ tsp ground cinnamon (optional)

For the topping:

• 1 cup (125g) all-purpose flour
• ½ cup (100g) cold unsalted butter, cut into small cubes
• ½ cup (100g) demerara sugar or light brown sugar
• Pinch of salt
• 2 tbsp rolled oats or chopped nuts (optional, for extra crunch)

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Instructions

• Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
• Mix the fruit: Combine rhubarb, sugar, orange zest, juice, and cinnamon (if using) in a bowl. Toss until coated, then spread into the baking dish.
• Make the crumble: In another bowl, mix the flour and salt. Add cold butter cubes and use your fingertips to blend until crumbly.
• Add sweetness and texture: Stir in sugar and, if you like, a handful of oats or chopped nuts.
• Assemble: Sprinkle the crumble mixture over the fruit, covering it fully without packing it down.
• Bake for 35–40 minutes, until golden and the rhubarb is bubbling at the edges.
• Cool slightly, then serve warm with ice cream, custard, or whipped cream.

Notes

• For a less tart flavor, you can add a few sliced strawberries or apples to the rhubarb.
• If using frozen rhubarb, thaw and drain well before baking.
• To make it gluten-free, substitute the flour with a gluten-free all-purpose blend.