Rhubarb crumble with scoop taken out

Rhubarb crumble

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(173 ratings)

Prep: 20 mins Cook: 1 hr

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.

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 a dairy product made from separating whole milk or cream into fat and…

  • 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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1william
8th May, 2010
Yummy tasting. Used port but didn't have any walnuts.Served with thick creamn custard,delicious.
crayzee_gal
3rd May, 2010
5.05
I used a dash of Old Scottish Spiced Ginger drink instead of the port, and it was absolutely delicious - it was gone almost as soon as I took it out of the oven!
cowanv
3rd May, 2010
5.05
Really yum. Easy to make and its lovely cold as well at hot.
albertine
3rd May, 2010
5.05
I used cointreau instead of Port. Match made in heaven.
patriciaju
31st Mar, 2010
4.05
Just tried the crumble, with nuts and port. Fantastic!! I didn't had the double cream so we enjoyed it with a scoop vanilla icecream instead of thick custard. Very nice, the warm crumble and cold icecream :D!!!
bowerman's picture
bowerman
30th Mar, 2010
5.05
Yum! Was slightly apprehensive that the rhubarb was going to be too wet and it would make the crumble soggy but it didn't. Super simple and delicious.

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