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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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!
carolinekel
16th Apr, 2012
The rhubarb WAS too wet and topped the crumble, so no nice crispy crumble, very annoyed as have super dooper chef friend to dinner.
michaelpalinisace
15th Apr, 2012
5.05
Wow i am now a rhubarb convert. The fruit cooked like this was more delicious than the topping. Well done to greg wallaces nan
ffingy78
15th Apr, 2012
5.05
Omitted the walnuts and added half a tsp of ground ginger to the rhubarb.
foxylady25
14th Apr, 2012
5.05
a prefectly easy and simple crumble
oly1986
11th Apr, 2012
5.05
I use this recipe with braeburn/ pink lady apples - works a treat also used sherry instead of port and added a dash of angusturas for spice!

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