Spiced rhubarb crumble

Spiced rhubarb crumble

This spiced rhubarb crumble recipe is a tasty twist on the classic pudding. Cardamom, orange and cinnamon all lift the flavour while keeping it a classic. Just add custard.


For the crumble

For the filling

  • 15g/½oz butter
  • 750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths.
  • 2 green cardamom pods, split
  • 100g/3½oz muscovado sugar
  • 1 orange, zest and juice
  • 2 tsp orange blossom water, or to taste

To serve


  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

  3. To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes.

  4. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown.

  5. To serve, spoon out portions into bowls and serve with hot custard.

Recipe Tips

This rhubarb crumble can easily be made gluten-free by substituting the plain flour for gluten-free plain flour.