Rhubarb crumble

Rhubarb is one of the first spring fruits to make an appearance, although its crop is often out earlier. Its lovely tart fruitiness makes it perfect in sweet and savoury dishes Serves 4 people



500g Rhubarb (cut into 2” chunks)

100g Caster Sugar

3 tbsp Port

For the Topping

70g Self-Raising Flour

70g Porridge Oats

85g butter

50g Light Brown Muscovado Sugar

50g Roughly Chopped Walnuts


  1. Tip the rhubarb into a saucepan with the sugar and Port. Cover and simmer on a very low heat for 15 mins, adding more sugar to taste 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 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers (or use a food processor for extra speed) until you have a soft, crumbly topping. Now add the sugar and nuts, mixing together gradually. Add in the oats last, be carefully not to over mix them into the mixture so there’s still plenty of texture happening. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. Serve piping hot with custard, thick double cream or vanilla ice-cream.
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