Rhubarb crumble with scoop taken out

Rhubarb crumble

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(135 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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mylococo's picture
mylococo
16th Sep, 2012
5.05
Delicious, the walnuts are a great addition
lovelyamanda
16th Sep, 2012
5.05
Absolutely divine! The nuts are a great addition and I will definitely be making time and time again
getmightymoused
8th Jul, 2012
5.05
Used Drambuie instead of Port, and was absolutely delicious!
hannahrook
4th Jul, 2012
4.05
Really lovely crumble - I didn't add the port (my 2 year old helped me make it!) but the nuts in the crumble mixture add a really lovely texture and flavour. Just about to make again for the 3rd time
redhotgael
30th Jun, 2012
THIS RECIPE IS SOOOO EASY - MY DAUGHTER LOVES MAKING THIS ALL BY HERSELF AND IT IS ALWAYS YUMMY!!!!
edcurry
21st Jun, 2012
5.05
Have made this a coupleof times now with Rhubarb fresh from the garden - Yummy. So good I had to finish it all off before the kids realised any was left over
buxton144
17th Jun, 2012
5.05
Scrumm Yummm!!
loug100
17th Jun, 2012
5.05
Lovely! I used sloe gin instead of port, walnuts give an extra crunch. Will be making again soon.
julsey007
6th Jun, 2012
Did exactly what i was told to do in the recipe and it was fantastic - I just left the port out ( didn't have any otherwise i would have used ) My 6 year old son (who is a little picky with his food) absolutely devoured a bowl full - Will defo be cooking this again
meridian50
4th Jun, 2012
5.05
a fantastic recipe very ,very tasty

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