This warming rhubarb and raspberry crumble is the perfect winter dessert.
We've taken the classic rhubarb crumble (opens in new tab) and given it an extra juicy punch of flavour with some ripe and tart raspberries. Our recipe gives you a rich and hearty pudding that's ready in just under an hour and serves 5 generously. Simply whip up your fruit mixture and crumble topping - then layer in a dish and leave to cook in the oven. Divide into bowls and compliment with custard, cream or ice cream.
Ingredients
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
WEIGHT CONVERTER
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to
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Method
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 tips for making rhubarb and raspberry crumble:
Feel free to add blackberries too if you want a crumble that's slightly more tart.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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