Rhubarb and port crumble



Port and rhubarb, in a crumble – it’s seriously next level.

Google is full of rhubarb crumble recipes, but when someone suggested adding a few shots of port to the rhubarb mix when making a crumble, I was intrigued. It’s now a life hack that I’ll maintain so long as there’s port available.

Rhubarb and port crumble

  • Servings: 1
  • Difficulty: easy
  • Print

There's rhubarb Crumble… And then there's Rhubarb and Port crumble!


  • 450-550g of rhubarb cut up into thumbs
  • 90g of sugar, either caster or granulated will do
  • Approx. 3-4 tablespoons of port to taste
  • 130g of flour
  • 65g of butter
  • 50g of soft brown sugar


  1. Combine the rhubarb, caster/granulated sugar and port into a saucepan and bring this to a simmer. Keep on a simmer for around 10-5 minutes and once soft, take off the heat and allow this to cool.
  2. Combine the flour, brown sugar and butter into a bowl and work with your fingers until everything is of a breadcrumb consistency.
  3. Pre-heat an oven to 200C – 180C fan – gas 6.
  4. Add the stewed rhubarb to a pie or crumble dish of choice.
  5. Spread the crumble mix over the top evenly.
  6. Bake in the over for 30 minutes or until golden brown.

And there we have it, Rhubarb and Port Crumble. 🙂

Serve with cream or topping of your choice 🙂 . Rhubarb is a great ingredient to use in crumble and here’s another rhubarb crumble recipe with ginger.



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  1. […] As is tradition, we’ve made many a crumble and we got into the tradition of adding port to the crumble mix to make Rhubarb and Port Crumble. […]

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