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Rhubarb and Raspberry Crumble
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.
Prep time
15 minutes
Cooking time
30 minutes
Servings
8 portions
Difficulty
Medium
Ingredients
Ingredients
225g plain flour
150 grams Stork baking block
125g brown sugar
3-4 fresh rhubarb stalks (250g)
50g caster sugar
Zest ½ unwaxed lemon
1 tsp grated root ginger
125g raspberries
Instructions
how_make
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.
