Rhubarb crumble

Rhubarb crumble

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(89 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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giddygannit
7th Apr, 2014
3.8
Really good use of port, I didn't have light brown muscovado sugar so used dark, and did not have brown caster sugar so used demerara sugar instead, and it was a very dark earthy sweet taste, loved it!!
teayllon
22nd Oct, 2013
Easiest dessert I've ever made. It was a huge hit. Served it with vanilla ice cream. Absolutely delicious!
hcc1403
7th Oct, 2013
A very easy recipe that was lovely. I only had sherry so used that instead of port, you couldn't taste it but could tell that there was something in there giving it a perk. The crumble wasn't too chunky and crumbly, but that was ok for me. And it served more than 4, would easily serve 6!
carollesley
21st Sep, 2013
Best crumble ever! My mum who loves crumbles said it was the best she'd ever tasted. Followed the recipe exactly.
baking123
30th Jul, 2013
Delicious desert,was eaten within 5 minutes the custard works great with the crumble,would recommend this recipe!
Ni
27th Jul, 2013
Simple and delicious. I added 6 dried figs that I found knocking about in the back of the cupboard since Christmas, cut into quarters. Yum.
crosby40
12th Jun, 2013
Lovely pudding was delicious
clairesut57
3rd Jun, 2013
5.05
A lovely crumble recipe, easy to make and tastes lovely. Highly recomended.
katiabh
16th May, 2013
5.05
This was so delicious. I was also worried about the amount of liquid when I poured it in the dish. But trust the recipe as it does all get absorbed. I used port and don't regret it. It's so tasty. I didn't use walnuts but added some oats to the crumble for texture. I also used self raising wholemeal flour. My hubby absolutely loved it, together with my 8 yr old.
bakeursula
12th May, 2013
5.05
This crumble really is delicious. The port adds a depth of flavour to the rhubarb. The self raising flour turns the crumble almost into a cake layer. There seems to be a lot of liquid when the rhubarb comes out of the saucepan but by the time it has finished in the oven it becomes thicker and more like syrup. Perfect!

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