Rhubarb Crumble

4 people
00h 30
00h 20

This quintessential English dish is perfect for any occasion and is a great way of using seasonal produce. Serve with hot custard or thick cream for a deliciously warming dessert.

Ingredients and Method


  • 500g Rhubarb , chopped into chunks the length of your thumb
  • 100g Golden caster sugar
  • 3 tbsp Port (optional)
  • 140g Self-raising flour
  • 85g Butter, chilled
  • 50g Light brown muscovado sugar
  • 50g Chopped walnuts (optional)


  1. Tip the rhubarb into a saucepan with the sugar and 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.
  2. Heat oven to 200°C/180°C fan/gas 6. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together with your hands. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

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