Gordon Ramsay Rhubarb Crumble
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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)
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.