Rhubarb Crumble

    20m prep time
    80m total time
    Easy level
    8 ingredients

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
  • 3 tbsp Port 1 x Sainsbury's Ruby Port 1L
  • 140g Self Raising Flour 1 x Sainsbury's Self Raising Flour 500g
  • 100g Golden Caster Sugar 1 x Sainsbury's Fairtrade Golden Caster Sugar 1kg
  • 85g Butter, chilled 1 x Sainsbury's British Butter, Salted 250g
  • 500g Rhubarb, chopped into chunks the length of your thumb 2 x Sainsbury's Rhubarb 400g
  • 50g Light Brown Muscovado Sugar 1 x Billington's Light Muscovado Sugar 500g
  • 50g Chopped Walnuts 1 x Sainsbury's Walnuts, Halves 100g
  • 500g Vanilla Custard, cream or ice cream 1 x Sainsbury's Vanilla Custard, Taste the Difference 500g
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