Ingredients

The following ingredients have 4 Servings
  • 500g rhubarb, chopped into chunks the length of your thumb
  • 100g golden caster sugar
  • 3 tbsp port (optional)
  • 140g self-raising flour
  • 85g butter, chilled
  • 50g light brown muscovado sugar
  • 50g chopped walnuts (optional)

Instruction

  • Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
  • 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.
  • Heat oven to 200C/180C fan/gas 6.
  • To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
  • Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
  • Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
  • Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.