Rhubarb crumble

Rhubarb crumble

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(83 ratings)

Prep: 20 mins Cook: 1 hr

Easy

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
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Ingredients

  • 500g rhubarb, chopped into chunks the length of your thumb
    Rhubarb

    Rhubarb

    roo-barb

    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

    Butter

    butt-err

    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

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

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).

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Comments, questions and tips

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DropWallet
30th Nov, 2016
Great recipe!
lizleicester
10th Jul, 2016
5.05
Made this dairy free by swapping the butter for soya margarine and it was just as delicious. I added the optional port, but left out the walnuts and the final result was really lovely.
lizleicester
10th Jul, 2016
5.05
Simple and delicious despite not having any walnuts. Used 600g of rhubarb and it had to be dairy free so used soya margarine instead of butter but it was still lovely.
SiNZ
10th Jun, 2016
5.05
I did this to use up the rhubarb I had leftover from making rhubarb sorbet, so the rhubarb had already been cooked. Didn't use the port for that reason. When doing the crumble, decided on a whim to add 20g sliced almonds. Was a tad concerned that recycling the rhubarb would be an issue but it was delicious.
Niamy94
27th May, 2016
5.05
There was no golden caster sugar when I went shopping so just used ordinary caster sugar but this was a great success! Really, really delicious. Just be watchful of the rhubarb one second I was thinking of leaving it for another 5 minutes the next I was rushing to take it off the heat before it turned to mush!
jayneboos's picture
jayneboos
11th May, 2016
5.05
Hi me again soo love this recipe just picked the Rhubarb from my garden, so now have made my first two crumble's, one Rhubarb and one apple and rhubarb :-) off to eat some yummy x
breadandbutter123
2nd May, 2016
Loved this. I had quite a lot of liquid when cooked so I thickened with a little cornflour and served as a sauce, delicious! I also put oats in the crumble instead of the nuts and made 1.5 times the amount, we like thick crumble. Everyone loved it.
Lyndihuds
15th Feb, 2016
5.05
I made this yesterday and my family thought it was absolutely delicious. I loved the addition of the walnuts which added a lovely nutty taste and texture to the crumble. My children loved it and next time I will have to make double. I didn't have "muscovado" sugar but used close alternative.
rosievimes's picture
rosievimes
27th Sep, 2015
5.05
A nice straightforward crumble recipe, I tend to use it as a base and then add my own twist. Instead of adding port I add either ground or some stem ginger, and for the topping I substitute the nuts for some chunky rolled oats. Always a winner.
Rachycakes22
17th Aug, 2015
5.05
Absolutely love this crumble. So easy to make and tastes delicious, a huge hit with my family. Have made it again and again!

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sarahoneill1974
8th Jun, 2015
Added 250g strawberries, just at end to heat through. Delicious. Times'd the crumble quantities by 1.5