Rhubarb crumble

Rhubarb crumble

Sharp fruit, a sweet topping and thick vanilla custard make Gregg's nan's crumble an irresistible pudding

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Freezable

Method

  1. Tip the rhubarb into a saucepan with the sugar and Port, if using. Cover 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.
  2. Heat oven to 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve piping hot with a big jug of Thick vanilla custard (see below).
Try

Thick vanilla custard

Heat 600ml double cream until steaming but not boiling. Meanwhile, mix together 6 egg yolks, 4 tbsp caster sugar, 2 tsp cornflour and ½ tsp vanilla extract in a bowl. Pour the cream onto the eggs, stirring continuously as you pour. Pour the whole lot back into the saucepan the cream came from and place over a medium heat. Stir until it thickens, about 10 mins, then pass through a sieve and serve.

PER SERVING

440 kcalories, protein 4.0g, carbohydrate 68.0g, fat 18.0 g, saturated fat 11.0g, fibre 3.0g, sugar 42.0g, salt 0.67 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Mark

    30 March 2010

    Mark rated and commented on this recipe

    5 stars

    Yum! Was slightly apprehensive that the rhubarb was going to be too wet and it would make the crumble soggy but it didn't. Super simple and delicious.

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  • Binder photo thynk2much

    30 March 2010

    thynk2much rated this recipe

    2 stars

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  • Binder photo Patricia Ju

    31 March 2010

    Patricia Ju commented on this recipe

    Just tried the crumble, with nuts and port. Fantastic!! I didn't had the double cream so we enjoyed it with a scoop vanilla icecream instead of thick custard. Very nice, the warm crumble and cold icecream :D!!!

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  • Binder photo Patricia Ju

    31 March 2010

    Patricia Ju rated this recipe

    4 stars

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  • Binder photo Natalie

    23 April 2010

    Natalie rated this recipe

    5 stars

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  • Binder photo Albertine

    03 May 2010

    Albertine rated and commented on this recipe

    5 stars

    I used cointreau instead of Port. Match made in heaven.

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  • Binder photo Vivo

    03 May 2010

    Vivo rated and commented on this recipe

    5 stars

    Really yum. Easy to make and its lovely cold as well at hot.

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  • Binder photo Crayzee_gal

    03 May 2010

    Crayzee_gal commented on this recipe

    I used a dash of Old Scottish Spiced Ginger drink instead of the port, and it was absolutely delicious - it was gone almost as soon as I took it out of the oven!

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  • Binder photo Crayzee_gal

    03 May 2010

    Crayzee_gal rated this recipe

    5 stars

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  • Binder photo Jane

    08 May 2010

    Jane commented on this recipe

    Yummy tasting. Used port but didn't have any walnuts.Served with thick creamn custard,delicious.

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  • Binder photo daiisyclews

    10 May 2010

    daiisyclews rated this recipe

    5 stars

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  • Binder photo Janty701

    16 May 2010

    Janty701 rated and commented on this recipe

    5 stars

    We love our crumble so I doubled up the topping. Delicious.

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  • Binder photo Az

    22 May 2010

    Az rated and commented on this recipe

    5 stars

    I used the port (perhaps a wee bit more than what was called for) . . . but I didn't use the nuts. I was making it for my mum, and she absolutely loved it . . . and she's picky about her rhubarb crumble! Delish!

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  • Binder photo Kelly18888

    25 May 2010

    Kelly18888 commented on this recipe

    Fantastic recipe, we didn't add the port but it tasted lovely. The whole dish was gone within an hour!

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  • Binder photo janie2go

    23 June 2010

    janie2go rated and commented on this recipe

    5 stars

    I didn't have any port but I have made this twice now with a good helping of finely grated root ginger(straight from the freezer) and its absolutely gorgeous! I added some porridge oats to the topping to make a little more and omitted the nuts. Delicious hot and cold.

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  • Binder photo trickydee

    30 June 2010

    trickydee rated and commented on this recipe

    5 stars

    Both my wife and I hated rhubarb until I decided to make this with the adopted rhubarb we had with the house we bought 3 years instead of throwing it away...again!! I've made it twice in a fortnight and she's asked me to make it again so I think that shows how nice this is. The port makes a real difference so worth buying a small bottle plus the walnuts are a must for that bit of crunch. Well done Gregory :-)

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  • Binder photo Will Trice

    13 July 2010

    Will Trice rated this recipe

    5 stars

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  • Binder photo Whoopie

    13 August 2010

    Whoopie commented on this recipe

    made this with apples and cherries the crumble is yummy

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  • Binder photo Mystic

    07 October 2010

    Mystic commented on this recipe

    I am another person who isn't a fan of Port so went for the cointreau option suggested by Albetine. I also substitued the walnuts for pecan nuts yummmmmmmmmy! Had mine with vanilla ice cream.

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  • Binder photo plotin

    19 October 2010

    plotin rated and commented on this recipe

    5 stars

    i used rum instead of port, added some cinnamon on the rhubarb and some granola to the crumble. Delicious!! Made the same recipe with apples. Very nice also! And soo easy!!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Freezable

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)
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PER SERVING

440 kcalories, protein 4.0g, carbohydrate 68.0g, fat 18.0 g, saturated fat 11.0g, fibre 3.0g, sugar 42.0g, salt 0.67 g

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