Rhubarb crumble

Method

• step 1

  Tip 500g thumb-length chunks of rhubarb 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. Refer to the tip for a recipe.