Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Rhubarb and Raspberry Crumble
Discover our Rhubarb and Raspberry Crumble recipe, a wonderfully flavoursome twist on a classic recipe.
Discover our Rhubarb and Raspberry Crumble recipe, a wonderfully flavoursome twist on a classic recipe.
Preheat oven to 180°C, 160°C fan oven, Gas mark 4. Place the flour in a bowl. Add the Stork cut into small pieces. Rub in until the mixture resembles breadcrumbs. Sprinkle in the brown sugar.
Wash the rhubarb and cut into 1-2 cm pieces. Add the sugar, grated ginger and lemon zest and mix well. Stir in the raspberries. Place the fruit into heat-proof ramekins and cover generously with the crumble.
Place the ramekins in the oven and bake about 30 minutes until the crumble takes on a golden brown colour. Take ramekins from the oven and allow to cool.
