Name: Rhubarb crumble
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 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) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb crumble

1. 500g rhubarb, chopped into chunks the length of your thumb -

2. 100g golden caster sugar -

3. 3 tbsp port (optional) -

4. 140g self-raising flour -

5. 85g butter, chilled -

6. 50g light brown muscovado sugar -

7. 50g chopped walnuts (optional) -

How to cook deliciously - Rhubarb crumble

1. Stage

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.

2. Stage

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. Stage

Heat oven to 200C/180C fan/gas 6.

4. Stage

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. Stage

Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

6. Stage

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

7. Stage

Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.