Rhubarb and port crumble

Port and rhubarb – it’s seriously next level.

Rhubarb and port crumble

  • Servings: 1
  • Difficulty: easy
  • Print

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

When someone suggested adding a few shots of port to the rhubarb mix… I was intrigued.


  • 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.

Serve with cream or topping of your choice 🙂



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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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