Rhubarb Crumble
Ingredients
For The Fruit Filling:
- 500 g rhubarb chopped into 2 cm pieces
- 100 g light brown sugar
- 45 ml port optional
For The Crumble Topping:
- 140 g self-raising flour
- 85 g unsalted butter cubed & chilled
- 50 g muscavado sugar or dark brown sugar
- 50 g chopped walnuts
Instructions
- Preheat the oven to 180℃
To Prepare The Fruit Filling:
- Place the rhubarb, sugar and port into a large saucepan, and bring to a boil.
- Cover and simmer on low heat for 15 minutes.
- Pour the fruit filling into a medium baking dish.
To Make The Crumble Topping:
- Place the flour and butter into a medium sized bowl.
- Rub the butter into the flour with your fingers until you have a soft, crumbly mixture.
- Add the sugar and walnuts and mix together.
- Scatter the topping over the fruit mixture and bake for 30 minutes.