Classic rhubarb crumble

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• RhubarbCut into chunks500 g
• Golden caster sugar100 g
• PortOptional3 tbsp
• Self-raising flour140 g
• ButterChilled85 g
• Light brown muscovado sugar50 g
• WalnutsOptional, chopped50 g

1. 1

   Put the rhubarb pieces in a saucepan with the caster sugar and the port, if using.

2. 2

   Cover and simmer gently on the lowest heat for 15 minutes, adding extra sugar for a sweeter result. When the rhubarb is soft but still holds its shape, tip it into a medium baking dish.

3. 3

   Set the oven to 200°C (180°C fan).

4. 4

   For the topping, rub the flour and chilled butter together with your fingertips to a soft, crumbly mixture.

5. 5

   Mix in the muscovado sugar and walnuts, if using, with your hands.

6. 6

   Sprinkle the topping across the rhubarb, then bake for 30 minutes, until golden brown on top.

7. 7

   Serve piping hot with plenty of thick vanilla custard.