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
Save to My Good Food
Please sign in or register to save recipes.


  • 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).

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (108)

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

frankhimself's picture

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.

marycostigan's picture

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

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.

michaelpalinisace's picture

Wow i am now a rhubarb convert. The fruit cooked like this was more delicious than the topping. Well done to greg wallaces nan

ffingy78's picture

Omitted the walnuts and added half a tsp of ground ginger to the rhubarb.

foxylady25's picture

a prefectly easy and simple crumble

oly1986's picture

I use this recipe with braeburn/ pink lady apples - works a treat

also used sherry instead of port and added a dash of angusturas for spice!

Lovely72's picture

Excellent, very easy and soooo tasty! Went for cointreau instead of port and also doubled the crumble topping as we love crumble. Will def be making again with a variety of fruits. We had with M&S thick & creamy custard, major cheat but topped it off beautifully.

niccip's picture

I love rhubab crumble and usually make a low fat version so thought I would have a treat. I found there was too much sugar in the rhubarb for me and the rhubarb went a bit soft, but the crumble toppoing is lovely!

holmfirth's picture

oh and I forgot to mention I'm a tyke and live not a dozen miles from the rhubarb fields, yippee again

holmfirth's picture

I love rhubarb, it's one of my favourite fruits/veges and in a crumble well, yippee:))

sazy123's picture

Brill winter warmer dessert with double cream yum yum

msdanni86's picture

Yummy! Enjoyed this (as did the other half) very much!

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…