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SPAR
The perfect dessert on a Sunday!

At a Glance

Servings:

4

Difficulty:

Easy

Prep Time:

20 minutes

Cooking Time:

1 hour

What you'll need:

  • 500g rhubarb, chopped into chunks the length of your thumb 
  • 100g golden caster sugar 
  • 3 tbsp port (optional) 
  • 100g of strawberries 

For the crumble topping 

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

Method:

STEP 1 

Tip 500g thumb-length chunks of rhubarb and strawberries into a saucepan with 100g golden caster sugar and 3 tbsp port, if using. 

STEP 2 

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. 

STEP 3 

Heat oven to 200C/180C fan/gas 6. 

STEP 4 

To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping. 

STEP 5 

Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands. 

STEP 6 

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top. 

STEP 7 

Serve piping hot with a big jug of thick vanilla custard.