Rhubarb crumble with scoop taken out

Rhubarb crumble

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(130 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4

Add a nip of port to Gregg's nan's crumble for an irresistibly naughty pudding or make without - either way it's delicious!

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 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using. 

  2. 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.


  3. Heat oven to 200C/180C fan/gas 6.

  4. To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

  5. Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

  6. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

  7. Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

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Comments, questions and tips

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pburton14
12th Jun, 2019
5.05
Absolutely delicious. I added 2tbs of Masala wine as we had no port in the house, as well as 50g porridge oats to the crumble topping. Served with Birds Custard-happily feeds 4! You could stretch it to 6 if you were feeling very thin. I would be interested in playing around with other spices in the crumble topping too.
mirjambrady
25th May, 2019
5.05
This is great! Definitely serves more than four though - or at least it should.
Amber Bentley's picture
Amber Bentley
6th May, 2019
4.05
Delicious recipe! I added oatmeal to the crumble mixture as well as ground cinnamon and nutmeg! I used red wine instead of port too!
kaz39tyas
5th May, 2019
5.05
Delicious! The port takes this crumble to a new level. Will definitely make again as we have lots of rhubarb this year. Note to self: I reduced the sugar in the rhubarb by half and it was sweet enough for us.
Gabby2
4th May, 2019
5.05
I love this recipe but have been experimenting to make the crumble taste more crunchy as a delicious topping. I cook the crumble separately first. I use slightly more flour 160g and slightly more butter 70g. Rub in the same and add 2tbs of portage oats and chopped walnuts and a good tsp of ground cinnamon. Make sure to well grease a flat tin, spread out evenly without thin edges and bake in the oven for 20 mins. Cook the fruit for less time. 10 mins does it. Add one more spoonful of alcohol and leave it standing whilst the topping is cooked. Then place fruit in a dish and top with cooked crumble. It should be slightly crunchy but not burnt. Then it’s ready to cook, when ready for 10 to 15 mins on 150 oven. Try it, you won’t be disappointed.
Ian Francis's picture
Ian Francis
6th Apr, 2019
3.05
Excellent dessert. Made mine using a mix of rhubarb and plums. Only problem was the time/temperature stated is wrong. Needs longer to properly cook the topping. Came out almost raw under the browned top. Pity.
Elizabeth Leicester's picture
Elizabeth Leicester
26th May, 2018
5.05
Ooh this is so simple and so tasty. I cooked the rhubarb for only 10 minutes before putting it under the crumble. The chopped nuts I used were hazelnuts. Lovely pudding.
nicnicblue
15th Mar, 2018
5.05
Gregg's nan I salute you!!
Charlotte S
20th Jan, 2018
5.05
Great recipe! I left out the port and added a bit of cinnamon, but otherwise followed the recipe exactly and it was really delicious.
Ellise49
15th Jan, 2018
5.05
Absolutely gorgeous we also added 50g of groud almonds to the topping u must try it!!!

Pages

Julia Rosemary
7th Jul, 2019
Can plain flour be used instead of self raising?
goodfoodteam's picture
goodfoodteam
8th Jul, 2019
Thanks for your question. If you don't have self-raising flour. You can mix 140g plain flour with 1 1/2 tsp baking powder. The self-raising flour will give a lighter result than simply using plain.
Catherine93's picture
Catherine93
19th Mar, 2019
Can I freeze this recipe? If so how?
goodfoodteam's picture
goodfoodteam
20th Mar, 2019
Thanks for your question. You can freeze this either before of after oven cooking. We'd suggest the former. Make sure the rhubarb is properly cooled before scattering over the topping and freezing straightaway. Defrost in the fridge and cook as above. You may need to add another 5 - 10 mins as it will be fridge-cold.
sarahoneill1974
8th Jun, 2015
Added 250g strawberries, just at end to heat through. Delicious. Times'd the crumble quantities by 1.5
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