Rhubarb and loquat crumble

In my garden I am lucky enough to have an abundance of rhubarb. So after picking some stalks, rather than make your bog standard rhubarb crumble (not that there is anything wrong with that), I thought I'd change it up and add some delicious loquats.

A few years ago I'd never heard of loquats until my local green grocers suddenly produced them. My cousin who had grown up in Zimbabwe became very excited when she saw them and bought a bag full. When handed one to eat I was presented with a small fruit that slightly resembled an apricot. It has soft flesh and a very slight fur on the skin. When you bite into it you find 5 or so glistening dark brown stones reminiscent of a lychee stone. with each surrounded in a papery membrane. I cannot accurately describe its flavour as it is totally unique. It is soft like a ripe peach or nectarine but can range from syrup sweet to teeth achingly sour. If anyone has ever tasted a sharron fruit/perssimon you will know how unique its taste is, I find a loquat falls under the same description. All i know is I love them!

Three loquats with one cut in half so the inside of the fruit can be seen.loquats at my local green grocers displayed in a wooden box


 So here is my recipe  for my rhubarb and loquat crumble:


  • 4-5 large stalks of rhubarb
  • 7-8 loquats
  • 3-4 tbsp sugar (dependent on desired sweetness and initial sweetness of fruit)
  • 6oz plain flour
  • 3oz butter
  • 3oz sugar
  • 2oz rolled oats (absolutely essential! for me crumble MUST contain oats)
  • 1/2 tsp ground ginger
The night before:
  • Skin the rhubarb and add the first lot of sugar. Mix, cover and leave to one side till needed.* 
* You can leave this step until the morning before but I wouldn't advise leaving it any later as the sugar will no have time to dissolve into the rhubarb and the desired liquid will not be produced.

The following day:

  • Preheat your oven to 175C or the equivalent.
  • Skin the loquats (if desired) and cut into large chunks. Add them to the rhubarb and combine.
A bowl of peeled and diced rhubarb that had been coated in sugar and left overnight so now it has created its own juice.A bowl containing rhubarb that has been peeled, chopped and left overnight in sugar to create its own juice the combined with peeled and chopped loquats
Left: the rhubarb when left to its own devises will create lots of delicious liquid. Just what you want. 
Right: The combination of the loquats and rhubarb.

  • Place into a mixing bowl the plain flour and butter and rub together to create a breadcrumb like texture. Don't worry if you have some big lumps but don't rub it so much it turns into paste.
  • Add your sugar, oats and ginger and combine a place to one side.
  • Put your rhubarb, loquats and the juice into a deep bowl and sprinkle on the crumble topping.
A rhubarb and loquat crumble on an oven tray ready to be baked
  • Place onto a foil covered tray (to catch all the syrupy drips) and put into the oven for 30-40mins till the syrup is bubbling and the crumble had a browned haze over the top.
  • I know it's hard but leave this then on the side to cool down slightly, (I know, I know, this helps the syrup go from mouth scorching lava to warm sticky syrup) .
  • Serve however you like, I go for custard but it would be equally delicious with ice cream, cream or simply on its own.
  • Enjoy!
A rhubarb and loquat crumble freshly baked out of the oven and sat waiting on the side till it cools a little and becomes all syrupy.
The hard part is the waiting...

a dish containing a portion of rhubarb and loquat crumble with a serving of hot custard too.
a portion of rhubarb and loquat crumble ready to be eaten.





Let me know what you think of my crumble, hope you like as much as I did.



Till next time, Steph x

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