Rhubarb crumble with scoop taken out

Rhubarb crumble

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(176 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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choccylab's picture
choccylab
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!
martibutler
15th Mar, 2013
5.05
Absolutely lovely recipe, great with creme fraiche!
veacoker
24th Jan, 2013
Not tried this yet but I always add a bit of ginger to rhubarb as that seems to go well!
fiifii87
20th Dec, 2012
Can I make this with tinned rhubarb?
dottie1955
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.
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!!!!

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