Back to Certainly Blog

This classic pudding is of British origin and is one of the most versatile and budget-friendly deserts. Depending on preference and seasonal abundance, it can be made either sweet or savory. A sweet variety is much more common and usually contains some form of stewed fruit topped with a crumbly mixture. The most common of the crumbles is the apple crumble; however, berries, peaches, and our favorite, rhubarb, can also be used too. The sharp, delicious rhubarb filling leaves your mouth warm and your heart happy. Did you know that rhubarb is actually a vegetable and not a fruit? So, if you want to learn how to make your own rhubarb crumble on your firepit, check out the recipe below. 


  • 500g rhubarb
  • 100g golden caster sugar
  • 3 tbsp. port (optional)
  • 140g self-raising flour
  • 85g butter, chilled
  • 50g light brown sugar
  • 50 grams of walnuts (optional)





Prep time: 20 mins       

Cooking time: 30 mins

Step One: 

Firstly, set up your firepit. We used our Firepit Celeste to light our fire in and Grill & Chill logs which are thinner cut and so making it easier to control the heat output. You can light your fire in two ways:

1. Using kindling and a  Flamer natural firelighter and creating a Jenga shape in a top-down or traditional logs-on-top method

2. Using our new KindleFlamer where you require no kindling at all and simply place the KindleFlamer between two logs

We used our good, old trusty dutch oven to cook our crumble in, as pictured below. Before you attempt to cook your crumble, make sure you have sufficient coals leftover.

traditional way of lighting a fire flamer and kindlinglighting a fire with a kindleflamercooking on wood with a dutch oven
Step Two:

After that, you will need to start preparing your fresh rhubarb; we picked ours straight out of the garden. Roughly chop your rhubarb into 5cm chunks (this does not have to be accurate as they will stew over time), and measure out your golden caster sugar and port if you choose to use it. Transfer this into your Dutch oven.

preparing rhubarbrhubarb picking
Step Three:

Place your Dutch oven on your bed of coals, put the lid on, and let this stew for about 10 minutes. 

Step Four:

While your filling is stewing, you should start to make your topping. To do this, simply rub your flour and butter together with your fingers until you reach the consistency of breadcrumbs.  Once you have done this, add your sugar and any other additions you want. Mix this up together with your hands to combine the ingredients further. 

Step Five:

Once combined, scatter the topping over the rhubarb mixture and bake until golden brown. Ours only took 15 minutes to bake due to the high heat output our Grill & Chill logs provide.

Step Six:

Carefully remove your Dutch oven off the firepit with heat protectant gloves and serve to friends and family. Rhubarb crumble is best served warm and paired with piping hot custard. 

rhubarb crumblerhubarb crumble


Leave a comment

Please note, comments must be approved before they are published