Rhubarb-Raspberry Crumble

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    Rhubarb-Raspberry Crumble

    Rhubarb-Raspberry Crumble

    (127)
    1hour


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (127)

    Reviews in English (126)

    by
    45

    Great combination of tart and sweet! Didn't seem to fill a 9 x 13 pan, though. Either use a 9x9 pan, or double the recipe. Any kind or combination of frozen berries works well. I decreased sugars and butter, and thought it was still sweet enough.  -  06 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    32

    Rhubarb and raspberry lovers you are going to love this. Sweet. Tart. Vibrant ruby red. Buttery, crunchy topping. I halved the recipe, but doubled the raspberries so that I could use the entire package, and Hubs and I agree the 2:1 ratio of rhubarb to raspberries is a good one, at least for our tastes. I had to play around with this a little to find the right-sized dish. It's really too thin in the size the recipe calls for and looks rather skimpy. But if you use a smaller dish the topping then becomes too thick! I guess I'd say to use what suits you best. What I ended up with was a rather shallow dessert that definitely was more attractive in individual serving dishes than it was in the baking dish, but ohhhhh was it good. Hubs might disagree with me on this point as he prefers his cold (yuk!) and plain, but I definitely think because of its tartness it's best warm with either whipped cream or ice cream to mellow it out.  -  08 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    26

    This had great flavor, but turned out a bit runny. I suggest using a 9x9 pan, increasing the amount of 'crisp' and maybe thickening with a little more tapioca or corn starch. Will make again.  -  04 May 2006  (Review from Allrecipes USA and Canada)

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