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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wiggie2620
22nd May, 2012
5.05
My husband and I arent big fans of sour puddings and after bringing in a crop of rhubarb from the garden i was at a loss of what to do with it. I tried this recipe out on a whim thinking if we didnt like it, it would be ok as we didnt have to buy the rhubarb! However! Its now gone into my all time fave recipies book! Was deliciously tender rhubarb and the port really gave it some depth, not sour at all either and the the topping was lovely and crisp, i added hazelnuts to the crumb for extra crunch! Lovely, 5*
edcurry
15th May, 2012
5.05
Very yummy with home grown rhubarb, could not help going back for more
lucy_painter
14th May, 2012
4.05
This was so yummy. I used dark rum instead of port and left out the nuts too because I didn't have any. I have made a few times now and will continue making it.
westie69
12th May, 2012
5.05
OK, I had to substitute a couple of things owing to 'what I had in the cupboard'. I only had white caster sugar, dark brown muscovado, and ground almonds. Had no port, or anything else, so used water! However, the rhubarb was from my own allotment, and this is the 1st time I've made something from it this year. (My Mum has already made jam with it). Made today, put in two little oval bowls, and had half each of one bowl with some vanilla ice cream, and, well, this is THE best rhubarb crumble I have EVER had. Cheers Greg's Nan xxxxxx
frankhimself
9th May, 2012
5.05
I made this the other day for my wife and kids. It was beautiful. Soft and delicate flavour with that extra crispy topping. I did'nt use as much port as in recipe just two teaspoons, I probably would have liked more but was a bit nervous as all kids eating it. The youngest being just 3yrs!! Fantastic recipe though and thanks Greg! I know it's one of your own favourites!
lydiarycroft
24th Apr, 2012
Totally yum yum yum, banging desert choice!! Mmmm-mm.
sausageman
23rd Apr, 2012
5.05
banging
marycostigan
22nd Apr, 2012
5.05
UNBELIEVABLE. The port is wonderful with the rhubarb and the walnuts in the crumble are a must! One of my favourite desserts.
hannahbanana78
19th Apr, 2012
5.05
I made this yesterday and it was lovely, I didn't have light muscavado so I used light demerara instead for the topping and it was sooo easy and sooo good with some clotted cream ice cream!
carolinekel
16th Apr, 2012
The rhubarb was too wet and covered the top of the crumble. So annoyed as have a super chef friend for dinner and now we have a soggy crumble for dessert. Not pleased!

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