Rhubarb and Ginger Crumble with Pistachios
A cozy, make-ahead British crumble filled with spiced apple-rhubarb compote and topped with a crunchy oat-pistachio crust. Perfect for a budget-friendly dinner party dessert.
- Prep30 min
- Cook45 min
- Total1h 15m
- DifficultyEasy
- Servings6
This rhubarb and ginger crumble is a classic British comfort dessert, ready in just over an hour. The filling combines tart rhubarb with sweet apple purée and spicy stem ginger, while the topping bakes into golden clusters of oats, pistachios, and buttery crumble.
You can assemble the dish a day ahead or freeze it for later—perfect for stress-free entertaining. Serve warm with clotted cream sprinkled with a touch of ground ginger for an extra kick.
Ingredients
Servings
For the filling
For the topping
To serve
Converted amounts are rounded.
Method
- Preheat the oven to 350°F (325°F fan/gas 4).
- Make the topping: in a bowl, rub the flour and cold butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the rolled oats and light brown sugar with a wooden spoon until a coarse crumble forms.
- Spread the crumble evenly on a baking tray and bake in the centre of the oven for 15 minutes, until golden and forming larger clusters. Let it cool slightly, then stir in the chopped pistachios.
- Prepare the filling: melt the 75 g butter in a heavy saucepan over medium heat. Add the sugar and vanilla seeds, stir well, then add the chopped apples.
- Cook the apples for 5 minutes, stirring constantly, until they break down into a thick purée.
- Add the rhubarb chunks and finely chopped stem ginger to the pan. Stir well and simmer for 5 minutes, until the rhubarb just begins to soften. Pour the filling into a bowl and let it cool completely.
- When ready to bake, divide the filling among six individual pie dishes (or one larger dish). Spoon the crumble topping evenly over the fruit.
- Bake in the centre of the oven for 15 minutes, until the filling is bubbling and the topping is golden. If baking from frozen, add 15 extra minutes. Serve hot with clotted cream sprinkled with a little ground ginger.
💡 Tips
- For a nut-free version, replace pistachios with extra oats or sunflower seeds.
- You can assemble the crumble a day ahead—just keep it in the fridge and bake when needed.
- If using frozen rhubarb, there's no need to thaw it first; just add it straight to the pan.
Inspired by a recipe from BBC Good Food