Go Back
Rhubarb and Hazelnut Crumble | mylittlelarder.com

Rhubarb and Hazelnut Crumble

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author My Little Larder



  • 2 small bunches of rhubarb approx. 500g/1lb
  • 1/4 cup raw sugar
  • 1 orange juice and zest
  • 2 stems of stem ginger finely chopped, plus 1 Tbsp of syrup (see note)
  • 2 tsp corn flour
  • 1 Tbsp water

Crumble topping:

  • 1 cup hazelnuts
  • 1/2 cup brown sugar
  • 1/3 cup wholemeal flour
  • 1/2 cup rolled oats
  • 1 tsp sea salt
  • 100 g/3.5oz cold unsalted butter 1cm/ 1/2in cubes


  1. Preheat oven to 190C/375F.

For the fruit:

  1. Chop rhubarb into roughly 5cm/2in pieces. Place in a saucepan with raw sugar, orange juice and zest, and ginger and syrup. Cook for 2-3 minutes until the rhubarb is still firm but just starts to soften.
  2. Mix together the cornflour and water in a small bowl then mix through the rhubarb.
  3. Spoon into one 20cm (8in) pie dish (or 4 small ramekins or pie dishes). Set aside while you make the crumble.

For the crumble topping:

  1. Roughly chop 1/3 cup of the hazelnuts and set aside.
  2. Place the rest of the hazelnuts in a food processor with brown sugar, flour, rolled oats and salt. Pulse until the mixture resembles very coarse sand.
  3. Add butter and pulse until it starts to clump.

Assemble and serve:

  1. Sprinkle crumble over the rhubarb mixture and press to compact it a little.
  2. Bake for 30-40 minutes (or 10-15 minutes if using smaller individual dishes) or until the topping is crisp and golden and the fruit is bubbling.
  3. Delicious served with a scoop of vanilla ice-cream, whipped cream or natural yogurt.

Recipe Notes

Stem ginger can be bought in a jar in the Asian section of your supermarket. It looks a bit like a jar of preserved stems of peeled ginger in syrup. If you can’t find it, substitute with 1 1/2 Tbsp of finely chopped crystalline ginger.