Rhubarb and raspberry crumble

(80 ratings)
Rhubarb and raspberry crumble
Rhubarb and raspberry crumble
  • Serves: 5

  • Cooking time:

  • Skill level: Easy peasy

Rhubarb and raspberry crumble is such a perfect summer dessert - make with seasonal raspberries and rhubarb for a taste of our favourite season! Everyone loves crumbles - so this crumble recipe with lots of juicy fresh raspberries is guaranteed to please. You can easily make this with your own rhubarb, or shop-bought is just as nice, with fresh berries. Feel free to add blackberries too if you want a crumble that's slightly more tart, and then serve with plenty of thick custard, ice cream or cream! However you like it best!


For the crumble topping:

  • 100g (3½ oz) plain flour
  • 100g (3½ oz) porridge oats
  • 100g (3½ oz) butter
  • 100g (3½ oz) demerara sugar, plus 2tbsp for filling

For the 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

This crumble isn't suitable for home freezing - so you'll have to eat it up asap!


  1. To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar.
  2. To make the filling, mix rhubarb, raspberries, 2tbsp 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 mark 5) for 30-40 mins. Serve with custard.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 390(kcal)
  • Fat 19.0g
  • Saturates 11.0g
  • Sugars 23.0g
  • Salt 0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(80 ratings)

Your comments

emily lang

very very nice the whole family loved thanks

Sabine Joukes

sounds like a nice recipe, but names like 'demerara sugar' are not helpful.... please give a clear description of what kind of sugar needs to be used! Thanks!

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