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Rhubarb and Raspberry Crumble

Discover our Rhubarb and Raspberry Crumble recipe, a wonderfully flavoursome twist on a classic recipe.
  • Cooking time30 minutes
  • Prep time15 minutes
  • Servings8 portions
recipe image Rhubarb and Raspberry Crumble


  • 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

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. 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.
  2. 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.
  3. 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.