Rhubarb crumble
By Gregg Wallace
Cooking time
Prep: 20 mins Cook: 1 hrSkill level
EasyServings
Serves 4Sharp fruit, a sweet topping and thick vanilla custard make Gregg's nan's crumble an irresistible pudding
Nutrition and extra info
Additional info
- Freezable
Nutrition per serving
- kcalories
- 440
- protein
- 4g
- carbs
- 68g
- fat
- 18g
- saturates
- 11g
- fibre
- 3g
- sugar
- 42g
- salt
- 0.67g
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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Method
- 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.
- 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).
Recipe from Good Food magazine, April 2010
Comments, questions and tips
Comments
This was so delicious. I was also worried about the amount of liquid when I poured it in the dish. But trust the recipe as it does all get absorbed. I used port and don't regret it. It's so tasty.
I didn't use walnuts but added some oats to the crumble for texture. I also used self raising wholemeal flour.
My hubby absolutely loved it, together with my 8 yr old.
This crumble really is delicious. The port adds a depth of flavour to the rhubarb. The self raising flour turns the crumble almost into a cake layer. There seems to be a lot of liquid when the rhubarb comes out of the saucepan but by the time it has finished in the oven it becomes thicker and more like syrup. Perfect!
Yum yum yum. Didn't think I liked rhubarb but this is a new favourite crumble now. Used Cassis as didn't have any Port. Wasn't sure if I needed to add any water when stewing it but you don't. It was really juicy to the extent that quite a bit bubbled up making the crumble a little soggy in places but still good. Next time will add some ground ginger and add pecans to the topping too. Just couldn't understand why the recipe called for SR flour when it doesn't need to raise?! Surely plain flour is what's called for?
Absolutely delicious. Followed the recipe exactly - didn't add any more sugar as I like my rhubarb quite tart, and with the sweet crumble and sweet custard it was perfect. The only thing I did different was throw in a few cranberries which had been rattling around in the freezer since Christmas. Yummy!