Rhubarb crumble

Rhubarb crumble

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(83 ratings)

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)

zeny74's picture

I'm sorry, Gregg but this was not what I'd call a crumble. The topping ended up more like a cobbler. I must add that I'm a stickler for following recipes initially and that's what I did in this instance - just didn't work for my family! Loved the port in the rhubarb, tho :-)

choccylab's picture

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!

martibutler's picture

Absolutely lovely recipe, great with creme fraiche!

veacoker's picture

Not tried this yet but I always add a bit of ginger to rhubarb as that seems to go well!

fiifii87's picture

Can I make this with tinned rhubarb?

dottie1955's picture

Best rhubarb crumble recipe ever. So easy to make and the Port really does add that little extra flavour. I haven't used the walnuts and find its lovely without.

mylococo's picture

Delicious, the walnuts are a great addition

lovelyamanda's picture

Absolutely divine! The nuts are a great addition and I will definitely be making time and time again

getmightymoused's picture

Used Drambuie instead of Port, and was absolutely delicious!

hannahrook's picture

Really lovely crumble - I didn't add the port (my 2 year old helped me make it!) but the nuts in the crumble mixture add a really lovely texture and flavour. Just about to make again for the 3rd time

redhotgael's picture


edcurry's picture

Have made this a coupleof times now with Rhubarb fresh from the garden - Yummy. So good I had to finish it all off before the kids realised any was left over

buxton144's picture

Scrumm Yummm!!

loug100's picture

Lovely! I used sloe gin instead of port, walnuts give an extra crunch. Will be making again soon.

julsey007's picture

Did exactly what i was told to do in the recipe and it was fantastic - I just left the port out ( didn't have any otherwise i would have used )

My 6 year old son (who is a little picky with his food) absolutely devoured a bowl full - Will defo be cooking this again

meridian50's picture

a fantastic recipe very ,very tasty

wiggie2620's picture

My husband and I arent big fans of sour puddings and after bringing in a crop of rhubarb from the garden i was at a loss of what to do with it. I tried this recipe out on a whim thinking if we didnt like it, it would be ok as we didnt have to buy the rhubarb! However! Its now gone into my all time fave recipies book! Was deliciously tender rhubarb and the port really gave it some depth, not sour at all either and the the topping was lovely and crisp, i added hazelnuts to the crumb for extra crunch! Lovely, 5*

edcurry's picture

Very yummy with home grown rhubarb, could not help going back for more

lucy_painter's picture

This was so yummy. I used dark rum instead of port and left out the nuts too because I didn't have any. I have made a few times now and will continue making it.

westie69's picture

OK, I had to substitute a couple of things owing to 'what I had in the cupboard'.
I only had white caster sugar, dark brown muscovado, and ground almonds. Had no port, or anything else, so used water!
However, the rhubarb was from my own allotment, and this is the 1st time I've made something from it this year. (My Mum has already made jam with it).
Made today, put in two little oval bowls, and had half each of one bowl with some vanilla ice cream, and, well, this is THE best rhubarb crumble I have EVER had. Cheers Greg's Nan xxxxxx


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