Rhubarb crumble

Prep: 20 mins Cook: 1 hr


Serves 4
Sharp fruit, a sweet topping and thick vanilla custard make Gregg's nan's crumble an irresistible pudding

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal440
  • fat18g
  • saturates11g
  • carbs68g
  • sugars42g
  • fibre3g
  • protein4g
  • salt0.67g
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  • 500g rhubarb, chopped into chunks the length of your thumb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 100g golden caster sugar
  • 3 tbsp port (optional)

For the crumble topping

  • 140g self-raising flour
  • 85g butter, chilled



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g light brown muscovado sugar
  • 50g chopped walnuts (optional)



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  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).

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Comments (107)

lizleicester's picture

Made this dairy free by swapping the butter for soya margarine and it was just as delicious. I added the optional port, but left out the walnuts and the final result was really lovely.

lizleicester's picture

Simple and delicious despite not having any walnuts. Used 600g of rhubarb and it had to be dairy free so used soya margarine instead of butter but it was still lovely.

SiNZ's picture

I did this to use up the rhubarb I had leftover from making rhubarb sorbet, so the rhubarb had already been cooked. Didn't use the port for that reason. When doing the crumble, decided on a whim to add 20g sliced almonds. Was a tad concerned that recycling the rhubarb would be an issue but it was delicious.

Niamy94's picture

There was no golden caster sugar when I went shopping so just used ordinary caster sugar but this was a great success! Really, really delicious. Just be watchful of the rhubarb one second I was thinking of leaving it for another 5 minutes the next I was rushing to take it off the heat before it turned to mush!

jayneboos's picture

Hi me again soo love this recipe just picked the Rhubarb from my garden, so now have made my first two crumble's, one Rhubarb and one apple and rhubarb :-) off to eat some yummy x

breadandbutter123's picture

Loved this. I had quite a lot of liquid when cooked so I thickened with a little cornflour and served as a sauce, delicious! I also put oats in the crumble instead of the nuts and made 1.5 times the amount, we like thick crumble. Everyone loved it.

Lyndihuds's picture

I made this yesterday and my family thought it was absolutely delicious. I loved the addition of the walnuts which added a lovely nutty taste and texture to the crumble. My children loved it and next time I will have to make double. I didn't have "muscovado" sugar but used close alternative.

rosievimes's picture

A nice straightforward crumble recipe, I tend to use it as a base and then add my own twist. Instead of adding port I add either ground or some stem ginger, and for the topping I substitute the nuts for some chunky rolled oats. Always a winner.

Rachycakes22's picture

Absolutely love this crumble. So easy to make and tastes delicious, a huge hit with my family. Have made it again and again!

jayneboos's picture

wow, absolutely delicious I used my rhubarb from the garden, I didn't have any port left so I used sherry, also only had pecan nuts left in the cupboard , but wow couldn't compare with the recipe above but boy o boy this was soo delicious it all seem to go together nicely every one asked for more .........

oldskoolflash's picture

Amazing - I cooked this at the weekend. I used a nip of aged Trinidadian golden rum rather than port, and chopped pecan nuts rather than walnuts, I don't know how it compared to the original recipe but everyone loved it!

misi01's picture

Followed the recipe slavishly the first time (and glad i did). I think the port adds to the depth of taste. Definitely a do again recipe.
(Watch the rhubarb like a hawk though, turns mushy as soon as your back is turned)

Frantic Flapjack's picture

Instead of simmering in the pan, I roasted my rhubarb as per the recipe for Roasted Rhubarb on this site. This helps to keep the shape and tastes lovely. I also used about 800g rhubarb. The walnuts in the topping were really good. A very good crumble!

julierigden's picture

I used flaked almonds instead of walnuts, very nice will certainly make this again.

pieshop's picture

Absolutely delicious! And quick and easy to make. I used more rhubarb (720g) as the recipe states as I'd been given this from a friend's garden so used all of it. Glad I did. I didn't use the port and used oats for the topping rather than walnuts. Would def make again. I also made the custard. Gorgeous!!!!!! The custard was quick and easy.

rubycatruby's picture

This is my 10 year old son's review of this recipe: "This is the best type of crumble I have ever made!!! I would actually suggest that you should not use nuts because the bitterness of the nuts makes the sweetness of the sugar a bit plain.It is a sweet pudding and this is decently healthy.Very nice pudding and I highly suggest it.Overall I rate it 5 star."

cbadarello's picture

Just made this now, with the port - I don't really like alcoholic deserts but this didn't taste alcoholic at all, just enhanced the flavour. I added quite a few tea spoons of ginger to the crumble - enough so you could just taste - and a few oats also. End result - one of the best desserts I have made. I did this for my parents-in-law who love rhubarb and they think this is the best dessert ever - not a bad endorsement?@?!

nordick100's picture

I made it this evening,using tender Pink Rhubarb and cooking Apples. I did not use any Port or Nuts, just 2 tablespoons of water and the sugar. It turned a delicate shade of pink and tasted scrummy. I put in a oven proof dish, added the crumble and popped it in the oven for the allotted time and it turned out perfectly. The hardest part it trying to stop the family from taking little tasters. Its is suppose to be for after sunday lunch !

Tina13's picture

I made this recipe for tea last night, I didn't include the port, I love alcohol but only in a glass. I replace the walnuts with chopped macadamia nuts, as that was what I had in the cupboard, and it was absolutely delicious, best crumble I have ever made.

benodonnello's picture

Really nice recipe . I used Sherry instead of Port and it turned out very nice


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Tips (1)

sarahoneill1974's picture

Added 250g strawberries, just at end to heat through. Delicious. Times'd the crumble quantities by 1.5