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Rhubarb crumble recipe 

rhubarb, chopped into chunks the length of your thumb

golden caster sugar

port

For the crumble topping

self-raising flour

butter, chilled

light brown muscovado sugar

chopped walnuts

oven

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.

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. 