For the crumble topping


  • STEP 1

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

  • STEP 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.

  • STEP 3

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

  • STEP 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.

  • STEP 5

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

  • STEP 6

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

  • STEP 7

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


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.

Recipe from Good Food magazine, April 2010


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