Roasted Yorkshire Rhubarb and Vanilla Crumble

DessertServes 4

With rhubarb season now in full swing, this Yorkshire Rhubarb and Vanilla Crumble recipe from the team at Harrogate based farm shop Fodder is sure to hit the spot. Delicious served with custard or cream, it’s a simple, seasonal pudding you’ll reach for again and again. For more recipe inspiration visit  


For the filling

450g rhubarb
2tbsp soft brown sugar
3tbsp orange juice
½tsp vanilla extract


For the crumble

115g cold butter
170g plain flour
4tbsp soft brown sugar



  1. Preheat the oven to 175°C/Gas 4. Cut the rhubarb into large chunks and place in an oven proof dish.
  1. Sprinkle the sugar over, mix the orange juice and vanilla extract together and pour over the rhubarb.
  1. Cover with foil and bake in the oven for 20 minutes.
  1. Place all the crumble ingredients in a bowl and rub together to form lumpy crumbs. Sprinkle the crumbs over the rhubarb and cook for a further 30 – 35 minutes.
  1. Serve hot with custard or ice-cream.