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 a dairy product made from separating whole milk or cream into fat and…

  • 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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11th Jun, 2017
Fist time ever growing my own rhubarb and found this to try, we all loved it I did add port but only 1.5 tbs and I added some strawberries like suggested previously for last 3min. I also didn't have walnuts so used flaked almonds it was perfect.
1st May, 2017
Very simple to make - followed the recipe almost to the letter (I used Marsala wine rather than Port) and it was sublime! No-one in my household likes rhubarb however so, (un)fortunatley... I've got the whole lot to myself!!!
1st May, 2017
Added some vanilla extract and a few Blueberries for extra flavor. Was super delicious!!
30th Nov, 2016
Great recipe!
10th Jul, 2016
Made this dairy free by swapping the butter for soya margarine and it was just as delicious. I added the optional port, but left out the walnuts and the final result was really lovely.
10th Jul, 2016
Simple and delicious despite not having any walnuts. Used 600g of rhubarb and it had to be dairy free so used soya margarine instead of butter but it was still lovely.
10th Jun, 2016
I did this to use up the rhubarb I had leftover from making rhubarb sorbet, so the rhubarb had already been cooked. Didn't use the port for that reason. When doing the crumble, decided on a whim to add 20g sliced almonds. Was a tad concerned that recycling the rhubarb would be an issue but it was delicious.
27th May, 2016
There was no golden caster sugar when I went shopping so just used ordinary caster sugar but this was a great success! Really, really delicious. Just be watchful of the rhubarb one second I was thinking of leaving it for another 5 minutes the next I was rushing to take it off the heat before it turned to mush!
jayneboos's picture
11th May, 2016
Hi me again soo love this recipe just picked the Rhubarb from my garden, so now have made my first two crumble's, one Rhubarb and one apple and rhubarb :-) off to eat some yummy x
2nd May, 2016
Loved this. I had quite a lot of liquid when cooked so I thickened with a little cornflour and served as a sauce, delicious! I also put oats in the crumble instead of the nuts and made 1.5 times the amount, we like thick crumble. Everyone loved it.


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