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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kelly18888's picture

Fantastic recipe, we didn't add the port but it tasted lovely. The whole dish was gone within an hour!

azzieee's picture
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I used the port (perhaps a wee bit more than what was called for) . . . but I didn't use the nuts. I was making it for my mum, and she absolutely loved it . . . and she's picky about her rhubarb crumble! Delish!

janty701's picture
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We love our crumble so I doubled up the topping.

Delicious.

1william's picture

Yummy tasting. Used port but didn't have any walnuts.Served with thick creamn custard,delicious.

crayzee_gal's picture
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I used a dash of Old Scottish Spiced Ginger drink instead of the port, and it was absolutely delicious - it was gone almost as soon as I took it out of the oven!

cowanv's picture
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Really yum. Easy to make and its lovely cold as well at hot.

albertine's picture
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I used cointreau instead of Port. Match made in heaven.

patriciaju's picture
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Just tried the crumble, with nuts and port. Fantastic!! I didn't had the double cream so we enjoyed it with a scoop vanilla icecream instead of thick custard. Very nice, the warm crumble and cold icecream :D!!!

bowerman's picture
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Yum! Was slightly apprehensive that the rhubarb was going to be too wet and it would make the crumble soggy but it didn't.

Super simple and delicious.

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