Rhubarb and Raspberry (or any other kind of fruit) Crumble Recipe

Rhubarb and Raspberry Crumble Recipe

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

If you don’t have raspberries and rhubarb, stew some apples or some 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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

Fruit part:

  • 1 cup white sugar
  • 2 ½ Tbsp maize cornflour
  • Pinch of salt
  • 4 cups rhubarb cut into 1cm lengths
  • 1 cup raspberries

Topping:

  • 120 g butter , melted
  • ½ cup brown sugar
  • 1 1/3 cups rolled oats
  • 1 1/3 cups flour

Instructions

  1. Preheat oven to 180°C.
  2. Use a 20cm Ă— 30cm glass baking dish.
  3. 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.
  4. Mix together the oats, flour and brown sugar, and stir in the melted butter.
  5. Spread oat mix on top of the fruit.
  6. Bake for 45 to 60 minutes until golden brown on top and the rhubarb is tender.
Robert Glensor

Robert Glensor is the founder of the Paraoa Bakehouse- the home of Purebread organic breads and Gluten Free Goodies. With a love of good bread and a passion for all things organic and sustainable, Robert writes about all manner of issues to do with living green.

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