Crumbles are really easy and everyone loves them, so why not try this summer rhubarb recipe with lots of juicy fresh raspberries? Adding in some cornflour to make a gorgeous syrupy sauce.
Serves: 5
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 390 | 23g | 19g | 11g | 0.4 g |
| 20% | 26% | 17% | 55% | 7% |
... of an adult's Guideline Daily Amount
For the crumble topping:
100g (3 1/2oz) plain flour
100g (3 1/2oz) porridge oats
100g (3 1/2oz) butter
100g (3 1/2oz) demerara sugar, plus 2tbsp for filling
For filling:
500g (1lb) trimmed rhubarb, cut into chunks
150g (5oz) raspberries, fresh or frozen
2tsp cornflour
Custard, to serve
1.2 litre (2 pints) baking dish
1.To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3 1/2oz) sugar.
2.To make the filling, mix rhubarb, raspberries, 2 tablespoons of sugar and cornflour in baking dish. Spoon crumble over and bake, on a baking sheet in a preheated oven at 190°C/375°F/gas 5 for 30-40 mins. Serve with custard.
Top tip: Not suitable for freezing.
Where to next?
Desserts
Raspberry recipes
Party food