Rhubarb crumble with scoop taken out

Rhubarb crumble

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(133 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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cbadarello
8th Apr, 2015
5.05
Just made this now, with the port - I don't really like alcoholic deserts but this didn't taste alcoholic at all, just enhanced the flavour. I added quite a few tea spoons of ginger to the crumble - enough so you could just taste - and a few oats also. End result - one of the best desserts I have made. I did this for my parents-in-law who love rhubarb and they think this is the best dessert ever - not a bad endorsement?@?!
nordick100
17th Jan, 2015
I made it this evening,using tender Pink Rhubarb and cooking Apples. I did not use any Port or Nuts, just 2 tablespoons of water and the sugar. It turned a delicate shade of pink and tasted scrummy. I put in a oven proof dish, added the crumble and popped it in the oven for the allotted time and it turned out perfectly. The hardest part it trying to stop the family from taking little tasters. Its is suppose to be for after sunday lunch !
Tina13
22nd Sep, 2014
4.05
I made this recipe for tea last night, I didn't include the port, I love alcohol but only in a glass. I replace the walnuts with chopped macadamia nuts, as that was what I had in the cupboard, and it was absolutely delicious, best crumble I have ever made.
benodonnello
6th Aug, 2014
Really nice recipe . I used Sherry instead of Port and it turned out very nice
Chursty
8th Jul, 2014
I made this with plain flour, 25g oats and 25g chopped hazel nuts. I have to say the crumble was still a bit cakey but it was absolutely delicious. If you want your crumble to be more crunchy try baking it separately for 10 mins on a baking sheet then cut down the overall baking time.
CurlysCooking
18th May, 2014
Love this recipe. Have made it a couple of times now and everyone loved it. The port was a great addition but I did leave out the nuts. You can see my version on www.curlyscooking.co.uk
jen83
12th May, 2014
I made this without the port and used plain rather than self raising flour(as was all I had) and it was still delicious! I also added oats rather than nuts. Recommend serving with Cornish vanilla ice-cream
Baros
11th May, 2014
Maybe I'm lucky but no cakey topping, port was a nice addition to the rhubarb, just enough liquid so that the topping was still crumbly. Used dark muscavado sugar as that was all I had in the cupboard.
sarahstrickland98
4th May, 2014
Quite a deceiving title: this is not a crumble. The self-raising flour in the topping turns this into a cake-like topping. If you're after a crumble, I'd use a different recipe
Fabfoodie93
20th Apr, 2014
4.05
Really tasty and easy to make. Was worried about how little liquid there would be when simmering the rhubarb but it was fine! And the crumble was almost cakey, so good! Definitely making this again :)

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