Rhubarb… it’s one of those foods you either love or loath, isn’t it? Well, if you’re in the ‘love’ camp, then you’ll love this deliciously tart rhubarb and raspberry crumble recipe.
Of course, if you don’t have raspberries and rhubarb, or don’t like the tartness, stew some apples or pears, drain them, add a few sultanas or a little bit of chopped glace ginger, and you’re away – the same topping works on just about any fruit.
But it really is the earthy-sweet tartness of the rhubarb that makes this desert. And if you can grow rhubarb in your garden, there’s nothing more complete than cutting off a few pinkish-green stems, and making this fresh.
Serve this crunchy fruit pudding with freshly whipped cream. It’s fantastic on a cold winter’s night when the kids are craving something sweet and tummy-nourishing before bed.
Rhubarb and Raspberry Crumble
Rhubarb and Raspberry (or any other kind of fruit) Crumble
- 1 cup white sugar
- 2 ½ Tbsp maize cornflour
- Pinch of salt
- 4 cups rhubarb cut into 1cm lengths
- 1 cup raspberries
- 120 g butter , melted
- ½ cup brown sugar
- 1 1/3 cups rolled oats
- 1 1/3 cups flour
Preheat oven to 180°C.
Use a 20cm × 30cm glass baking dish.
In a large bowl, combine the sugar, cornflour and salt, then add the rhubarb and raspberries and mix thoroughly. Place the mix in the baking dish.
Mix together the oats, flour and brown sugar, and stir in the melted butter.
Spread oat mix on top of the fruit.
Bake for 45 to 60 minutes until golden brown on top and the rhubarb is tender.