Click on the image, above to submit to Pinterest.
Rhubarb Crumble
Rhubarb Crumble is a traditional British recipe for a classic dessert of a rhubarb, sugar and port wine base topped with a crumble mix of butter, flour, sugar and chopped nuts that's oven baked until the topping is golden and which is typically served with custard. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb Crumble.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : Dessert RecipesBaking RecipesBritish Recipes
Note that you can substitute just about any fruit (or combination of fruit) in place of the
rhubarb. If not using strongly-flavoured red fruit substitute white wine for the port in the recipe.
Ingredients:
For the Filling:
500g
rhubarb, sliced into 2cm lengths
100g sugar, or to taste
2 tbsp port wine
For the Topping:
50g cold butter
110g self-raising flour
55g sugar (try demerara/muscovado/maple sugar for additional flavour)
chopped pecans or other nuts to taste (optional)
Method:
For the filling: Prepare the rhubarb by slicing into 2cm lengths (no need to peel) them into a small pan and add the sugar and port. Cook slowly together until the rhubarb is just soft. Approximately 20 to 30 minutes. When cooked pour the rhubarb into the base of a suitable deep-sided baking/oven dish (about 10cm x 15cm in size).
For the Topping: To make the crumble measure and add together the self raising flour and the butter. Using your hands rub the flour and butter mixture together until the two become like fine bread crumbs, then add the sugar and mix thoroughly together. With a a spoon sprinkle the crumble topping evenly onto the surface of the rhubarb filling.
Now use the back of the spoon to smooth-out the surface of the topping. Bake in a pre-heated oven at 190°C for about 30 minutes or until the topping turns a golden brown in colour.
This dessert can be served either warm or cold with custard, cream or ice cream.
