The History of Rhubarb Crumble

Audrey Kinnear
Jun 11, 2023
2 min read

What is it?

Rhubarb Crumble is a traditional British dish that consists of a sweet Rhubarb filling and a crunchy crumble topping.

History

Rhubarb Crumble is a dessert rooted in fascinating and rich history. The origins of this dish can be traced back to the 17th century when Rhubarb, an originally Chinese vegetable often used for medicinal purposes, gradually made its way to the kitchens of the British aristocracy. It was in this setting and during the period of the industrial revolution that rhubarb was utilized in the form of an indulgent and accessible dessert.

The limited seasonal availability of Rhubarb, the main ingredient of this dish, had a highly significant effect on the development of Rhubarb Crumble. For instance, Rhubarb has a short growing season that is limited to spring and early summer, which caused rhubarb to be a highly prized ingredient in many British kitchens. Rhubarb’s limited seasonal availability additionally contributed to is role as a marker of the changing seasons and a connection to British culinary heritage.

The second component of Rhubarb crumble is the crumble topping, a key component of this dish. The crumble is exceedingly significant to the culinary history of this dish as it represents a shift in British culinary history from traditional pastry, often used in pies and tarts, to a new form of baking. The crumble is made using butter, flour, sugar, and chopped walnuts and gives the dish both a crunchy topping as well and a balance to the tartness of the rhubarb. In conclusion, the history of the Rhubarb crumble showcases a shift in British culinary history and a connection to British roots.

Ingredients

500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar
3 tbsp port (optional)

For the crumble topping

140g self-raising flour
85g butter, chilled
50g light brown muscovado sugar
50g chopped walnuts (optional)

Directions

STEP 1Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.

STEP 2Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.

STEP 3Heat oven to 200C/180C fan/gas 6.
STEP 4To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping. Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.