Rhubarb crumble with scoop taken out

Rhubarb crumble

  • Rating: 5 out of 5.190 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal440
fat18g
saturates11g
carbs68g
sugars42g
fibre3g
protein4g
low insalt0.67g
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Ingredients

For the crumble topping

Method

  • 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.

RECIPE TIPS
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.
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    Rating: 5 out of 5.190 ratings
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