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.
Preheat the oven to 180°C (fan 160°C, gas mark 4).
Mix together the flour, oats, nuts and 2 tbsp sugar.
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.
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.
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.
Leave to cool for a few minutes and serve with low fat crème fraiche or custard.
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