Tart and sweet rhubarb crumble

Rhubarb is a highly underrated form of produce, but it makes the most delicious desserts. It is tart, so requires the addition of sugar to make bring out its unique flavour and balance its sourness. Rhubarb is easy to grow and loves a cool climate, making it ideal for winter desserts. 

Often overlooked in favour of apples, peaches, and apricots for pies and crumbles, rhubarb is amazingly tart which goes sensationally well with a sweet crumble topping and some cream or ice cream. 

Instead of making the tired apple crumble yet again, give this tart and sweet rhubarb crumble a try for dessert. 

Ingredients

• 500g rhubarb chopped into approximately 5cm chunks 
• 100g caster sugar
• 3 tablespoons port (optional)

For the crumble topping:

• 140g self-raising flour
• 85g butter, chilled
• 50g light brown sugar
• 50g chopped walnuts

Method

1. Place rhubarb in a medium saucepan with sugar and port. Cover and simmer on a very low heat for 15 mins until soft. Pour into a medium baking dish.

2. Preheat over to 200C.

3. Rub flour and butter together until it makes a crumbly topping. Add sugar and nuts, mixing together with your hands. Sprinkle the topping evenly over the rhubarb mixture.

4. Bake for 30 minutes or until golden, and serve with cream and / or ice cream.