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Rhubarb crumble

Rhubarb crumble

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(75 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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

  • kcalories440
  • fat18g
  • saturates11g
  • carbs68g
  • sugars42g
  • fibre3g
  • protein4g
  • salt0.67g
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Ingredients

  • 500g rhubarb, chopped into chunks the length of your thumb

    Rhubarb

    roo-barb

    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

    butt-err

    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)

    Walnut

    wall-nut

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

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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).

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Comments (100)

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

getmightymoused's picture
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Used Drambuie instead of Port, and was absolutely delicious!

hannahrook's picture
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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

THIS RECIPE IS SOOOO EASY - MY DAUGHTER LOVES MAKING THIS ALL BY HERSELF AND IT IS ALWAYS YUMMY!!!!

edcurry's picture
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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
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Scrumm Yummm!!

loug100's picture
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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
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a fantastic recipe very ,very tasty

wiggie2620's picture
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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
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Very yummy with home grown rhubarb, could not help going back for more

lucy_painter's picture
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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
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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

frankhimself's picture
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I made this the other day for my wife and kids. It was beautiful. Soft and delicate flavour with that extra crispy topping. I did'nt use as much port as in recipe just two teaspoons, I probably would have liked more but was a bit nervous as all kids eating it. The youngest being just 3yrs!! Fantastic recipe though and thanks Greg! I know it's one of your own favourites!

lydiarycroft's picture

Totally yum yum yum, banging desert choice!! Mmmm-mm.

sausageman's picture
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banging

marycostigan's picture
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UNBELIEVABLE. The port is wonderful with the rhubarb and the walnuts in the crumble are a must! One of my favourite desserts.

hannahbanana78's picture
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I made this yesterday and it was lovely, I didn't have light muscavado so I used light demerara instead for the topping and it was sooo easy and sooo good with some clotted cream ice cream!

carolinekel's picture

The rhubarb was too wet and covered the top of the crumble. So annoyed as have a super chef friend for dinner and now we have a soggy crumble for dessert. Not pleased!

carolinekel's picture

The rhubarb WAS too wet and topped the crumble, so no nice crispy crumble, very annoyed as have super dooper chef friend to dinner.

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