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Rhubarb and raspberry crumble

(80 ratings)
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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!

Ingredients

For the crumble topping:

  • 100g (3 oz) plain flour
  • 100g (3 oz) porridge oats
  • 100g (3 oz) butter
  • 100g (3 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!

Method

  1. To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3 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 190C (375F, 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.

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  • 3
(80 ratings)

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