Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.
Prep:20 mins
Serves 4
500g rhubarb, chopped into chunks the length of your thumb100g golden caster sugar3 tbsp port (optional)
STEP 1Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.STEP 2Cover 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.STEP 3Heat oven to 200C/180C fan/gas 6.STEP 4To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.STEP 5Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.STEP 6Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.STEP 7Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.
