Rhubarb crumble with scoop taken out

Rhubarb crumble

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(135 ratings)

Prep: 20 mins Cook: 1 hr


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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  • 500g rhubarb, chopped into chunks the length of your thumb



    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 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 are one of the most popular and versatile of all nuts. When picked young, they're…


  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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12th May, 2013
Yum yum yum. Didn't think I liked rhubarb but this is a new favourite crumble now. Used Cassis as didn't have any Port. Wasn't sure if I needed to add any water when stewing it but you don't. It was really juicy to the extent that quite a bit bubbled up making the crumble a little soggy in places but still good. Next time will add some ground ginger and add pecans to the topping too. Just couldn't understand why the recipe called for SR flour when it doesn't need to raise?! Surely plain flour is what's called for?
jillprince's picture
12th May, 2013
5 Star Crumble ....
jillprince's picture
12th May, 2013
Perfect .... Used Ginger wine instead of port .... Rhubarb home grown and it tasted wonderful .....
12th May, 2013
Please could recipe writers defined which flour they mean when they use the term flour?
zeny74's picture
21st Apr, 2013
I'm sorry, Gregg but this was not what I'd call a crumble. The topping ended up more like a cobbler. I must add that I'm a stickler for following recipes initially and that's what I did in this instance - just didn't work for my family! Loved the port in the rhubarb, tho :-)
choccylab's picture
14th Apr, 2013
Absolutely delicious. Followed the recipe exactly - didn't add any more sugar as I like my rhubarb quite tart, and with the sweet crumble and sweet custard it was perfect. The only thing I did different was throw in a few cranberries which had been rattling around in the freezer since Christmas. Yummy!
15th Mar, 2013
Absolutely lovely recipe, great with creme fraiche!
24th Jan, 2013
Not tried this yet but I always add a bit of ginger to rhubarb as that seems to go well!
20th Dec, 2012
Can I make this with tinned rhubarb?
25th Sep, 2012
Best rhubarb crumble recipe ever. So easy to make and the Port really does add that little extra flavour. I haven't used the walnuts and find its lovely without.


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