Mary Berry’s Rhubarb and Ginger Crumble Recipe

This really easy rhubarb ginger crumble uses coconut sugar and delicious with ginger which really brings out the Rhubarb.

Baking Time 35m

Number Of Ingredients Needed 8

75g unsalted butter
80g coconut or brown sugar
1 vanilla pod, scraped out 2 apples, in syrup, chopped
200g flour
100g cold butter
85g caster sugar/coconut Sugar cut into cubes
85g Jumbo rolled oatmeal
85g caster sugar/coconut
Mary Berry Cooks Up A Feast: Favourite Recipes for Occasions and Celebrations
  • Hardcover Book
  • Berry, Mary (Author)
  • English (Publication Language)
  • 352 Pages - 10/03/2019 (Publication Date) - DK (Publisher)


  • Bake at 160F/gas 4. Make the crumble topping. Add butter and flour to create a breadcrumb-like texture. Combine the oats, sugar, and mix.
  • Spreading the mixture onto a baking sheet and bake for 15 minutes, until it becomes lightly golden and crispy. In a large saucepan, melt the butter. Stir in the coconut sugar, and vanilla seeds and stir.
  • Stir in the rhubarb, ginger, and apple. Cook for 5 minutes over medium heat until the apples are slightly broken down. Allowing it to cool down slightly. Place the filling in a baking dish.
  • Sprinkle the crumble topping on top. After this, Bake in the oven for about 10-15 minutes. Enjoy warm with custard or clotted cream
Cake Baker