Rhubarb-Raspberry Crumble

Rhubarb-Raspberry Crumble


117 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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