My Oaty Rhubarb & Port Crumble is a twist on a British traditional pudding. The port helps bring out the sweetness in the rhubarb and the topping has an extra added crunch from the oats and almonds.
Rhubarb crumble is a pudding we have had for years. It is comforting and delicious and really easy to make. My parents and Mr Curly’s Nan both grow rhubarb so I do tend to to end up with quite a lot of it each year.
As I receive more than I can eat, I freeze it so I can get it out and make a tasty rhubarb crumble at any time of year. Although a traditional rhubarb crumble is great, I wanted to tweak it slightly to make it a little more interesting.
When cooking down the rhubarb, I quite like to make sure it is really soft which does make it go a bit mushy. If you would like more definition to your rhubarb, then cook it for slightly less time. The port helps bring out the sweetness in the rhubarb and tone down the tartness. If you don’t want to add port however you don’t need to.
My family have always been partial to a glass of port. When I was a child, we spent quite a few holidays in Portugal where my parents along with my Grandad would sample the local port before bringing a box of their favourite home with them. Then when I went to uni, we used to have ‘Port Tuesday’s’ where we would sit around and catch up over a bottle of port.
The idea for the topping came after I had made my Apricot & Almond Flapjacks. I really liked the taste of the almonds and the oats together and thought they would add a lovely texture to a rhubarb crumble.
You can easily make this dessert vegan by using dairy free margarine. I’m a fan of dairy free margarine and always have some in my fridge these days. It’s readily available in most supermarkets. Use gluten free flour and oats to make this gluten free too.
My choice would always be to serve this with cold double cream, but I know lots of custard lovers so the choice is yours.
For the rhubarb
100g caster sugar
3 tbsp port
For the crumble topping
100g self raising flour
85g unsalted butter (use non dairy margarine to make this vegan)
50g brown sugar
40g porridge oats
50g flaked almonds
- Cut the rhubarb into thumb length pieces and add to a saucepan along with the port and sugar
- Cover and simmer the rhubarb on a low heat for 15 minutes. Taste and add some more sugar if it isn’t sweet enough
- When the rhubarb is soft, pour it into a medium baking dish
- Preheat the oven to 200ºC or 180ºC fan
- Make the topping by adding the flour, butter and oats to a bowl and rubbing the ingredients together with your fingertips until you have a soft crumbly texture
- Add the sugar and flaked almonds and mix together with your hands. Scatter the crumble topping over the rhubarb and bake for 30 – 35 minutes until the top is golden brown