Gordon Ramsay Rhubarb Crumble Recipe

Ready in 40 minutes for about $2 a serving: jammy vanilla-sautéed pink rhubarb under a crisp toasted-hazelnut and oat topping, finished with a secret spoonful of Japanese pickled ginger and served warm with lemon mascarpone.

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dessert

Cuisine: British

Calories: 390

Ingredients Equipment Method

Ingredients

For the rhubarb

1 3/4 lb pink rhubarb trimmed and cut into 2-inch pieces (about 7 cups)
3/4 cup vanilla sugar see Notes
2 tbsp water
3 tbsp unsalted butter cut into pieces
1 1/2 tbsp Japanese pickled ginger finely chopped

For the crumble topping

1 1/4 cups toasted skinless hazelnuts lightly crushed
3/4 cup plus 1 tbsp all-purpose flour
3 1/2 tbsp unsalted butter chilled and cubed
1/4 cup packed demerara sugar
1/4 tsp freshly grated nutmeg
1/2 cup old-fashioned oats

To serve

7 oz mascarpone (about 3/4 cup plus 2 tbsp)
Finely grated zest of 1/2 lemon

Equipment

Large frying pan
2-quart baking dish
Large mixing bowl
Wooden spoon

Method

Sauté the rhubarb. Toss the rhubarb with the vanilla sugar in a large bowl. Heat a large frying pan over medium-high heat with the water and butter; when the butter foams, add the rhubarb. Cook 2 minutes, turn gently, and cook 3–5 minutes more until just tender but holding its shape. Stir in the pickled ginger, transfer to a bowl, and cool. Preheat the oven to 375°F.
Make the crumble topping. Rub the cold butter cubes into the flour with your fingertips until pea-sized crumbs form. Stir in the demerara sugar, nutmeg, oats, and crushed hazelnuts.
Assemble and bake. Spoon the cooled rhubarb and juices into a 2-quart baking dish. Scatter the topping evenly over (do not press down). Bake 20–25 minutes until deep golden brown and bubbling at the edges. Rest 10 minutes.
Serve with lemon mascarpone. Whisk the lemon zest into the mascarpone until smooth. Serve the crumble warm with a generous dollop of lemon mascarpone.