Rhubarb-Raspberry Crumble

    Rhubarb-Raspberry Crumble


    118 people made this

    This is a delicious blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream.

    Serves: 24 

    • 1 cup (200g) white sugar
    • 1 tablespoon instant tapioca
    • 1 tablespoon cornflour
    • 1/8 teaspoon salt
    • 4 cups (500g) rhubarb, cut into 1cm pieces
    • 1 cup (125g) raspberries
    • 1/2 cup (110g) brown sugar
    • 1/2 cup (60g) plain flour
    • 1/2 cup (40g) quick cooking oats
    • 125g butter, chilled

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. In a large bowl, combine sugar, tapioca, cornflour and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
    3. In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
    4. Bake in preheated oven for 45 minutes, or until rhubarb is tender.

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