Skip to navigation Skip to content
A dish of raspberry and rhubarb crumble on a baking tray with a crumble topping and bright red filling underneath. Tried & Tested

Rhubarb and raspberry crumble

Read reviews
0 stars based on 0 ratings

Why not try this rhubarb and raspberry crumble, perfect for a family dessert. Rhubarb is actually a vegetable but is treated as a fruit. The sweetness will vary depending on the type of rhubarb you use so use the sugar quantity as a guideline as you may need to add a little extra. You could also try replacing the raspberries with apples, plumbs or cherries.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the crumble

  • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
  • 75g 2¾ oz Porridge oats
  • 50g 1⅞ oz Almonds roughly chopped.
  • 3tbsp 3tbsp Vegetable oil
  • 2tbsp 2tbsp Water

For the filling

  • 500g 17⅝ oz Rhubarb
  • 125g 4½ oz Raspberries
  • 5tbsp 5tbsp Half Spoon granulated sugar
  • 1tsp 1tsp Almond extract Almond extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

     

  2. Classic mode Step 2

    Mix together the flour, oats, nuts and 2 tbsp sugar.

    Ingredients for this step

    • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
    • 75g 2¾ oz Porridge oats
    • 50g 1⅞ oz Almonds roughly chopped.
    • 2tbsp 2tbsp Half Spoon granulated sugar
  3. Classic mode Step 3

    Whisk together the oil and water until they are thoroughly combined. Add the liquid to the dried ingredients a little at a time, mixing with a fork after each addition. The mixture should be crumb like.

    Ingredients for this step

    • 3tbsp 3tbsp Vegetable oil
    • 2tbsp 2tbsp Water
  4. Classic mode Step 4

    Place the rhubarb and raspberries into the bottom of one large dish or four smaller ramekins. Do not worry if the fruits pile over the edge of the dish, they will sink once they start cooking. Sprinkle with the remaining sugar and a few drops almond essence. Cover with the crumb mixture. Patting the crumb mixture down ever so gently.

    Ingredients for this step

    • 500g 17⅝ oz Rhubarb
    • 125g 4½ oz Raspberries
    • 5tbsp 5tbsp Half Spoon granulated sugar
    • Almond extract
  5. Classic mode Step 5

    Place the bowl or ramekins of a baking sheet and bake for 40 minutes for the large dish and 30 minutes for the smaller ramekins, until the crumble is browned and the fruit mixture bubbling. The baking sheet is required so the juices from the crumble do not spill over the oven floor.

  6. Classic mode Step 6

    Leave to cool for a few minutes and serve with low fat crème fraiche or custard.