- 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 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 are one of the most popular and versatile of all nuts. When picked young, they're…
Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
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.
Heat oven to 200C/180C fan/gas 6.
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
Thick vanilla custardHeat 600ml double cream until steaming but not boiling. Meanwhile, mix together 6 egg yolks, 4 tbsp caster sugar, 2 tsp cornflour and ½ tsp vanilla extract in a bowl. Pour the cream onto the eggs, stirring continuously as you pour. Pour the whole lot back into the saucepan the cream came from and place over a medium heat. Stir until it thickens, about 10 mins, then pass through a sieve and serve.