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recipe image Rhubarb and Raspberry Crumble

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
      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.