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 4.0g, carbohydrate 68.0g, fat 18.0 g, saturated fat 11.0g, fibre 3.0g, sugar 42.0g, salt 0.67 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

Results 61-80

  • Binder photo pillet

    04 June 2012

    pillet rated and commented on this recipe

    5 stars

    a fantastic recipe very ,very tasty

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  • Binder photo jules007

    06 June 2012

    jules007 commented on this recipe

    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

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  • Binder photo Rhubarb

    17 June 2012

    Rhubarb rated and commented on this recipe

    5 stars

    Lovely! I used sloe gin instead of port, walnuts give an extra crunch. Will be making again soon.

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  • Binder photo Angie B

    17 June 2012

    Angie B rated and commented on this recipe

    5 stars

    Scrumm Yummm!!

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  • Binder photo Ed Curry

    21 June 2012

    Ed Curry commented on this recipe

    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

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  • Binder photo MADMENTALMORVEN

    30 June 2012

    MADMENTALMORVEN commented on this recipe

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

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  • Binder photo tentonipete

    03 July 2012

    tentonipete rated this recipe

    4 stars

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  • Binder photo Hannah Rook

    04 July 2012

    Hannah Rook rated and commented on this recipe

    4 stars

    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

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  • Binder photo Charlotte

    08 July 2012

    Charlotte rated and commented on this recipe

    5 stars

    Used Drambuie instead of Port, and was absolutely delicious!

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  • Binder photo lovelyamanda

    16 September 2012

    lovelyamanda rated and commented on this recipe

    5 stars

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

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  • Binder photo joeys kitchen

    16 September 2012

    joeys kitchen rated and commented on this recipe

    5 stars

    Delicious, the walnuts are a great addition

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  • Binder photo Dottiedrew

    25 September 2012

    Dottiedrew commented on this recipe

    Best rhubarb crumble recipe ever. So easy to make and the Port really does add that little extra flavour. I haven't used the walnuts and find its lovely without.

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  • Binder photo fiifii87

    20 December 2012

    fiifii87 commented on this recipe

    Can I make this with tinned rhubarb?

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  • Binder photo ValerieCoker

    24 January 2013

    ValerieCoker commented on this recipe

    Not tried this yet but I always add a bit of ginger to rhubarb as that seems to go well!

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  • Binder photo hungrybutler

    15 March 2013

    hungrybutler rated and commented on this recipe

    5 stars

    Absolutely lovely recipe, great with creme fraiche!

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  • Binder photo Raebear

    14 April 2013

    Raebear commented on this recipe

    Absolutely delicious. Followed the recipe exactly - didn't add any more sugar as I like my rhubarb quite tart, and with the sweet crumble and sweet custard it was perfect. The only thing I did different was throw in a few cranberries which had been rattling around in the freezer since Christmas. Yummy!

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  • Binder photo Fab Food

    21 April 2013

    Fab Food rated and commented on this recipe

    1 stars

    I'm sorry, Gregg but this was not what I'd call a crumble. The topping ended up more like a cobbler. I must add that I'm a stickler for following recipes initially and that's what I did in this instance - just didn't work for my family! Loved the port in the rhubarb, tho :-)

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  • Binder photo Trixie

    12 May 2013

    Trixie commented on this recipe

    Please could recipe writers defined which flour they mean when they use the term flour?

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  • Binder photo jillprince

    12 May 2013

    jillprince commented on this recipe

    Perfect .... Used Ginger wine instead of port .... Rhubarb home grown and it tasted wonderful .....

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  • Binder photo jillprince

    12 May 2013

    jillprince rated and commented on this recipe

    5 stars

    5 Star Crumble ....

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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 4.0g, carbohydrate 68.0g, fat 18.0 g, saturated fat 11.0g, fibre 3.0g, sugar 42.0g, salt 0.67 g

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