Rhubarb crumble

Gregg Wallace reckons rhubarb crumble is one of the best puds ever - he loves the contrast between the sharp rhubarb and buttery crumble
Rhubarb crumble
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the filling

  • 1 kg rhubarb
  • 6 tbsp port
  • 70g-100g sugar, to taste

For the topping

  • 160 g butter
  • 220 g self-raising flour
  • 110 g muscovado sugar
  • 100 g chopped walnuts

To serve

  • hot custard


1. For the filling: chop the rhubarb into 2cm chunks and cook it in a saucepan with the port and 70g of sugar. Simmer the rhubarb until tender - this will take at least 30 minutes.

2. Taste the rhubarb and if its not sweet enough to your liking, add more sugar. Pour the rhubarb into a baking dish and preheat the oven to 200C/180C fan/gas 6.

3. For the topping: rub together the flour and the butter with your fingers in a mixing bowl until the mixture resembles large breadcrumbs.

4. Add the sugar and nuts and mix together with your hands.

5. Spoon the topping over the rhubarb and bake for 30 minutes, or until the topping is golden-brown.

6. Serve with hot custard.

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