Ingredients

500g rhubarb, chopped into chunks
100g golden caster sugar
3 tbsp port (optional)

CRUMBLE

140g self-raising flour
85g butter, chilled
50g brown muscovado
50g chopped walnuts (optional)

Method

1. Tip the rhubarb into a saucepan with the sugar and port (if using). Cover and simmer over very low heat for 15 minutes, adding more sugar if you want.
2. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
3. Heat the oven to 200 degrees.
4. To make the topping, rub the flour and butter together with your fingers until you have a soft, crumbly topping.
5. Now add the sugar and nuts, mixing together with your hands.
6. Scatter the topping over the rhubarb and bake for 30 minutes or until golden brown on top.
7. Serve piping hot with cream.
8. Enjoy!