Rhubarb, Port and Berry Crumble


Baking for Dad today! Rhubarb is his favourite (especially with a good glug of port), even the mention of it and he is there in the kitchen waiting for something to appear out of the oven. It’s fabulous, I bake because I enjoy the process but it’s even better if it gets gobbed up really quickly by happy, hungry people who don’t have the time to bake themselves. June has hit and the rhubarb patch has shot up since I was last home. We love to grow our own fruits, herbs and veggies and the most prolific crops are definitely the rhubarb, gooseberries and raspberries and now is definitely the time to start rhubarb picking! Most was bagged up and frozen for winter crumbles and cakes (totally want to try this pretty Rhubarb Cake from Call Me Cupcake) but I reserved some for this super quick and easy crumble. Also, just to further legitimise my baking obsession, this pie looks great! I might be baking it for my Dad but I love how girly and vibrant this is with the rich purple sauce!


      For the Filling:

      • 600g rhubarb (cut into cubes)
      • 200g fresh berries
      • 150g soft brown sugar
      • 2 tbsp cornflour
      • 2 tbsp port!
      • 1 tsp vanilla essence

For the Crumble:

      • 90g plain flour
      • 1tsp vanilla extract
      • 30g soft brown sugar
      • 40g porridge oats
      • 60g cold margarine (e.g. Stork)


First, tip the chopped and washed rhubarb into a saucepan along with the sugar, vanilla and port. Simmer on a low heat for 15 mins until the rhubarb softens and sweetens but retains most of its shape. Have a quick taste and add more sugar if you prefer, then pour the mixture into the baking dish. Sprinkle over the mixed berries now as they are already soft enough for only oven baking.

For the crumbley topping throw all the crumble ingredients listed above into a large mixing bowl. I like to use my hands as I’m messy, rubbing all the butter into the flour and sugar until you gained a breadcrumb consistency. Alternatively, to save messy hands, put all the ingredients in a food processor and pulse to a breadcrumb mix.

Pour the crumble evenly over the filling and place in the centre of your preheated oven for about 40 minutes until bubbling at the edges and golden brown on top.

Enjoy with a little thick cream or custard!




2 thoughts on “Rhubarb, Port and Berry Crumble

    1. Thankyou! I will definitely submit this recipe as soon as possible. The port does really make it special, with such a rich purple colour and matches the summer rhubarb nicely.

      Thanks again for your lovely comment x


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