Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.
Ingredients
- 500g rhubarb, chopped into chunks the length of your thumb
- 100g golden caster sugar
- 3 tbsp port (optional)
For the crumble topping
- 140g self-raising flour
- 85g butter, chilled
- 50g light brown muscovado sugar
- 50g chopped walnuts (optional)
Method
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Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
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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.
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Heat oven to 200C/180C fan/gas 6.
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To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
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Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
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Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
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Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.