Mary Berry's 'beautiful' rhubarb crumble is easy to make - it's ready in just 35 minutes

If you're planning on cooking a delicious dinner this Sunday, you've got to think about pudding as well. Now that the clocks have gone back and the days are getting longer, comfort food is a must - and there's nothing more delicious than a good crumble.

Whilst apple is a very popular choice, rhubarb is arguably just as good. And according to the queen of the kitchen Mary Berry, it's not difficult to whip up your own. You only need a handful of ingredients and 35 minutes, and you'll have a gorgeous golden crumble bubbling away.

Rhubarb crumble is a true dessert staple here in the UK, and makes the perfect sweet treat to enjoy after Sunday dinner with family and friends.

Mary's simple recipe originally featured in Great British Puddings is a classic for a reason - and it only contains seven ingredients. Posted on the Happy Foodie website, the description reads: "This simple, traditional rhubarb crumble recipe from The Pudding Club's Great British Puddings recipe book is a perfect British dessert. Serve with lashings of custard for a comforting treat."

Here's how to make this recipe, which serves around six to eight people.

Mary Berry's rhubarb crumble

Ingredients

• 245g self-raising flour
• 165g demerara sugar
• 60g unsalted butter, cut into pieces
• 60g margarine
• Tsp vanilla essence
• 700g fresh rhubarb, washed and cut into 3cm pieces
• Two to three tsp caster sugar
• Custard or cream to serve

Method

Sift the flour into a large bowl, add the demerara sugar and mix well. Add the butter, margarine and vanilla essence and mix to a fine crumb consistency with your fingertips, then put it in the fridge to chill.

Meanwhile, preheat the oven to 200C (400F), Gas Mark 6. Mix the rhubarb and caster sugar together and place in the base of a deep oval baking dish, approx 30cm x 20cm.

Cover the rhubarb with the chilled crumble topping and press down the top a little to firm it up. Cook in the oven for 35-45 minutes until golden brown, and serve hot with custard, cream or ice cream.