Rhubarb crumble

Rhubarb crumble

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(61 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

Sharp 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 info

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

  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).

Recipe from Good Food magazine, April 2010

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Comments

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kimjong's picture

Thats a good idea lemon fish flipper boy I might have to try that next next xxx

lemonfish's picture

Yeah this recipe was good I thought. I used rhubarb from my garden too. It's was lovely. Sprinkle some sugar on the rhubarb as well.

lemonfish's picture

Yeah this recipe was good I thought. I used rhubarb from my garden too. It's was lovely. Sprinkle some sugar on the rhubarb as well.

kimjong's picture

Alright lemon fish flipper boy

lemonfish's picture

This recipe was good and useful. Oh it's good to hear from you again Kim Jong.

kimjong's picture

This is the best crube I've had for a while added some pears out of my garden as I didn't have enough rhubarb worked really well

samantha_g's picture

very tasty, made this recipe into small ramekins was loved by all

elmfowler's picture
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Well done Gregg! A great classic. I made this Crumble when my parents came for dinner & before anyone could finish their first portion my mum asked for seconds! I didnt have port in so used Morgan Spice which worked well with the rhubarb I also added hazzlenuts to the crumble for an extra nuttyness - delicious cant wait to make this recipe again

elmfowler's picture
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Well done Gregg! A great classic. I made this Crumble when my parents came for dinner & before anyone could finish their first portion my mum asked for seconds! I didnt have port in so used Morgan Spice which worked well with the rhubarb I also added hazzlenuts to the crumble for an extra nuttyness - delicious cant wait to make this recipe again

tobywillis's picture

My 4 year old absolutely loves this just as stewed fruit and no crumble!

emmerloueese's picture

Just made this recipe and it is amazing! Now eating with some Haagen Daz Vanilla ice cream yum yum

sharalou's picture
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Liked it a lot. Nice crunchy topping if you use the walnuts. Boyfriend enjoyed it (I think - he polished it all off any way!). Don't overcook the rhubarb though, or it'll go too soggy.

mrswigs's picture
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Made this yesterday and it was fabulous! I did it with the port and substituted the nuts with 50g of oats. Rather than do it as one crumble I did four individual crumbles in ramekins and it worked well.
Very tasty, the crumble topping is just right and the port really compliments the rhubarb. Will now become a family favourite and will be made many times more!

michelledene's picture
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I followed this recipe exactly using the Port and Walnuts as one of the Easter Dinner puddings and it was fantastic, I used Rhubarb from a friends garden and had never cooked with it before so wasn't sure what to expect, but it was a fantastic dish which everyone loved, the port and walnuts I think are a must as they add the extra luxury from a standard crumble! This is now in my favourites....thanks Gregg

hellewrites's picture
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The rhubarb cooked in the port was fabulous, however, whilst the crumble topping wasn't awful, it didn't rock my world. There needed to be more of it.

shellminster's picture

i didnt have port or walnuts so i substituted them for sweet sherry and ground almonds, very yummy indeed!

ploticu's picture
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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!!

cdwyer25's picture

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.

whoopie's picture

made this with apples and cherries the crumble is yummy

rparnell's picture
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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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