Maggie Beer

Rhubarb Crumble

Maggie Beer's Rhubarb Crumble recipe is the perfect winter warmer dessert. Maggie uses rhubarb and oranges to create an indulgent dish.

Step 1: Preheat fan forced oven to 180 C.

Step 2: Spread rhubarb in a baking dish, sprinkle with caster sugar or honey and orange juice and bake for 20 minutes or until tender, then set rhubarb and pan juices aside. Add a little extra orange juice if there are no juices left in the pan.

Step 3: Combine flour, cinnamon, sugar, orange zest and oats, then rub the butter into the flour using your fingertips.

Step 4: Place cooked rhubarb and pan juices in a buttered 1 litre ovenproof dish for four 250ml ramekins, sprinkle with crumble, then bake for 15 minutes (for ramekins) or 25 minutes (if baking in one dish) or until golden.

Step 5: Serve crumble in bowls with double cream passed separately.


  1. [unknown amount] 1 large bunch ripe rhubarb, leaves discarded, stems washed and cut into 4 cm pieces
  2. 1/2 cup caster sugar or 1/4 cup honey
  3. Zest and juice of 2 oranges plus extra juice if needed
  4. 125g 1/2 cup plain flour
  5. 1/3 cup brown sugar
  6. To serve double cream

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