Rhubarb and raspberry crumble - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the crumble
- 150 g Plain white flour
- 75 g Porridge oats
- 50 g Almonds roughly chopped.
- 3 tbsp Vegetable oil
- 2 tbsp Water
For the filling
- 500 g Rhubarb
- 125 g Raspberries
- 5 tbsp Half Spoon granulated sugar
- 1 tsp Almond extract
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4).
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2
Mix together the flour, oats, nuts and 2 tbsp sugar.
For this step you'll need:
- 150g Plain white flour
- 75g Porridge oats
- 50g Almonds roughly chopped.
- 2 tbsp Half Spoon granulated sugar
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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.
For this step you'll need:
- 3 tbsp Vegetable oil
- 2 tbsp Water
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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.
For this step you'll need:
- 500g Rhubarb
- 125g Raspberries
- 5 tbsp Half Spoon granulated sugar
- 1 Almond extract
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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.
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6
Leave to cool for a few minutes and serve with low fat crème fraiche or custard.