Rhubarb Crumble
Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.
Method
Based on 4 servings, adjust as needed.
Step 1
Tip the chunks of rhubarb into a saucepan with golden caster sugar and the port, if using.
Step 2
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.
Step 3
Heat oven to 200C/180C fan/gas 6.
Step 4
To make the topping, rub the self-raising flour and chilled butter together with your fingers until you have a soft, crumbly topping.
Step 5
Now add the light brown muscovado sugar and chopped walnuts, if using. Mix together with your hands.
Step 6
Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Step 7
Serve piping hot with a big jug of thick vanilla custard.
- Ingredients
- Based on 4 servings
-
140g Self Raising Flour 1x Sainsbury's Self Raising Flour 500g -
500g Rhubarb, chopped into chunks the length of your thumb 2x Sainsbury's Rhubarb 400g -
50g Chopped Walnuts 1x Sainsbury's Walnuts, Halves 100g -
3 tbsp Port 1x Sainsbury's Ruby Port 1L -
50g Light Brown Muscovado Sugar 1x Billington's Light Muscovado Sugar 500g -
500g Vanilla Custard, cream or ice cream 1x Sainsbury's Vanilla Custard, Taste the Difference 500g -
100g Golden Caster Sugar 1x Sainsbury's Fairtrade Golden Caster Sugar 1kg -
85g Butter, chilled 1x Sainsbury's British Butter, Salted 250g