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
To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar.
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.
Top tip for making Rhubarb and raspberry crumble
This crumble isn't suitable for home freezing - so you'll have to eat it up asap!