Rhubarb crumble

Rhubarb crumble

Sharp fruit, a sweet topping and thick vanilla custard make Gregg's nan's crumble an irresistible pudding

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Freezable

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).
Try

Thick vanilla custard

Heat 600ml double cream until steaming but not boiling. Meanwhile, mix together 6 egg yolks, 4 tbsp caster sugar, 2 tsp cornflour and ½ tsp vanilla extract in a bowl. Pour the cream onto the eggs, stirring continuously as you pour. Pour the whole lot back into the saucepan the cream came from and place over a medium heat. Stir until it thickens, about 10 mins, then pass through a sieve and serve.

PER SERVING

440 kcalories, protein 4g, carbohydrate 68g, fat 18 g, saturated fat 11g, fibre 3g, sugar 42g, salt 0.67 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

Results 41-60

  • Binder photo yummie

    26 January 2012

    yummie rated and commented on this recipe

    5 stars

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

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  • Binder photo yummie

    26 January 2012

    yummie commented on this recipe

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

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  • Binder photo NicciP

    21 March 2012

    NicciP rated and commented on this recipe

    3 stars

    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!

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  • Binder photo Kate

    08 April 2012

    Kate rated and commented on this recipe

    5 stars

    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.

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  • Binder photo oly1986

    11 April 2012

    oly1986 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Bizzy Lizzy

    14 April 2012

    Bizzy Lizzy rated and commented on this recipe

    5 stars

    a prefectly easy and simple crumble

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  • Binder photo ffingy

    15 April 2012

    ffingy rated and commented on this recipe

    5 stars

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

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  • Binder photo Vall

    15 April 2012

    Vall rated and commented on this recipe

    5 stars

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

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  • Binder photo Caroline

    16 April 2012

    Caroline commented on this recipe

    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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  • Binder photo Caroline

    16 April 2012

    Caroline commented on this recipe

    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!

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  • Binder photo hannah

    19 April 2012

    hannah rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Forgetmenot

    22 April 2012

    Forgetmenot rated and commented on this recipe

    5 stars

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

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  • Binder photo Sausage Man

    23 April 2012

    Sausage Man rated and commented on this recipe

    5 stars

    banging

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  • Binder photo LydiaRycroft

    24 April 2012

    LydiaRycroft commented on this recipe

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

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  • Binder photo Dublinman

    09 May 2012

    Dublinman rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Westie69

    12 May 2012

    Westie69 rated and commented on this recipe

    5 stars

    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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  • Binder photo lucy_painter

    14 May 2012

    lucy_painter commented on this recipe

    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.

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  • Binder photo lucy_painter

    14 May 2012

    lucy_painter rated this recipe

    4 stars

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  • Binder photo Ed Curry

    15 May 2012

    Ed Curry rated and commented on this recipe

    5 stars

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

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  • Binder photo MrsAmyFox

    22 May 2012

    MrsAmyFox rated and commented on this recipe

    5 stars

    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*

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr

Freezable

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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PER SERVING

440 kcalories, protein 4g, carbohydrate 68g, fat 18 g, saturated fat 11g, fibre 3g, sugar 42g, salt 0.67 g

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