Fig and Rhubarb Crumble

    1 hour

    Tart rhubarb and figs are combined with sweet raspberries in this delicious crumble. Serve warm with vanilla ice cream or whipped cream.


    Queensland, Australia
    14 people made this

    Serves: 4 

    • 6 stalks rhubarb, cut into 5cm lengths
    • 6 figs, quartered lengthwise
    • 1 tablespoon sugar
    • 4 tablespoons water
    • 1 punnet raspberries
    • Topping
    • 85g butter
    • 175g plain flour
    • 100g caster sugar

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Heat oven to 200 degrees C. Lightly butter a baking dish or a pie dish.
    2. Layer the rhubarb in the dish and sprinkle with sugar. Add the water and arrange the figs on top, cut side up. Scatter with raspberries.
    3. Topping:

    4. Cut butter into small dice and combine in a bowl with the plain flour. Rub the butter into the flour, then add the sugar and toss well. Scatter the crumble over the fruit.
    5. Bake for 35 to 40 minutes, until the fruit is bubbling hot and the topping is juicy.

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