Categories
 20 Mins Prep Time |
 1Mins Cook Time |
 Skill Level |
people
Ingredients
- 500 grams Rhubarb Chopped into chunks the length of your thumb
- 100 grams Golden caster sugar
- 3 tablespoons Port
- 140 grams Self-Raising Flour
- 85 grams Butter Chilled
- 50 grams light brown muscovado sugar
- 50 grams Chopped Walnuts
Cooking Instructions
- Tip the rhubarb into a saucepan with the sugar and 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 the oven to 200C/180C fan/gas 6. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping. Now add the sugar and nuts, mixing 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 thick vanilla custard.